Assuming you're talking about real-life cooking ... my answer is yes, I cook all the time, and I cook tons of different things. About the only thing I don't really do is sweets (cakes, pies, pastries, etc.). I use everything for cooking though ... stove, grille, oven, outdoor cooking stuff like huge cast iron cauldrons to do huge batches of gumbo or jambalaya, or huge pots to do chicken stock (for gumbo), or boil crawfish, crabs or shrimp ... and even smaller setups for making homemade fries or chips.
I have a couple of grilles ... one gas grille, and one that's a charcoal grille that is also a smoker. The smoker is great for making bbq stuff like ribs, brisket or pork roasts.
All in all, I grew up cooking. My mother not trained as a chef, but may as well have been. Being the oldest of the children, I helped her in the kitchen all the time, and worked for an amazing caterer during high school. Being around great cooks, and being around cooking all the time, I just developed an affinity for it. Couple that with my love of good food, and getting sick of not being able to get either A) what I wanted to eat, or
getting sub-par versions of what I wanted to eat ... I just started cooking those meals myself.
Seriously though ... it's not hard to get the basics of cooking down. The biggest mistake most people make is having no clue how much heat to use, and usually turn it up too high and burn things or just end up with improperly cooked stuff. But once you get that down, and learn roughly what seasonings and spices go together, and which ones compliment each type of meat/food the right way ... it's not hard to get proficient in basic cooking.
Once you get good at that, you can really start playing around and coming up with your own meals/recipes. After getting familiar with a bunch of different spices, seasonings, herbs, etc ... you can start to pick them out of a meal you're eating (that someone else made, of which you don't know the recipe). Once you can identify the bulk of what was used - and since you should realize about how much of each was probably used - you can go try it yourself.
On that note, here's some good advice for someone who has the basics down, but wants to start cooking dishes that they think they'd like, but have no idea how to make them. First, look up the recipe for that dish, but look up at least 3-4 versions of that recipe. Try to pick out the common thread in the recipe, and then look at the differences between them. You will now know the "basics" of that dish ... and with a little thought, you'll know what spices YOU like, and how they SHOULD affect the flavor of the dish ... and you can modify the recipe to YOUR liking. It will probably take a few times cooking it to adjust the balance of seasonings etc. to your exact taste, but after that, you'll get it. Then, just write it down and save YOUR version of that recipe.
I would urge everyone to learn the basics of cooking. It's satisfying to cook your own meals and enjoy them, and even more satisfying to cook a meal for others and have them enjoy it. It also can save you money, especially compared to eating out. Lastly, if you do happen to enjoy it, don't rush it. Preparing the ingredients and cooking the meal can be like meditation and relaxation. Failed cooking experiments shouldn't let you get upset either ... trial and error is the only way to learn, and the satisfaction of "winning" is worth it when you finally get that meal you really like cooked just like you want it.
Here's a few pics of some cooking stuff I have on Photobucket ...
Baked beans with peppers and sausage:
Babyback Ribs on the ssmoker/grille:
10 gallon cauldron of chicken & sausage gumbo:
Mixing up some homemade guacamole:
Baked Chicken Parmesean:
Homemade meatballs:
and ... Some HUGE bone-in "Tomahawk" Ribeye steaks:
