Cost per Serving: Is Cooking at Home Really Cheaper?
Cooking at home is usually cheaper than eating out, but the gap depends on how you count. Ingredients, seasonings, and energy all belong in the total.
“Cooking at home saves money” is near-universal advice, but once you add seasonings, gas, electricity, and your time, the conclusion may surprise you. That doesn't mean cooking isn't worth it — it means the arithmetic deserves a look.
What a dish actually costs
- Main ingredients: meat, vegetables, staples — priced by the amount used, not the whole package.
- Seasonings: oil, salt, soy sauce, spices — small per use, but they add up over time.
- Energy: gas or electricity, usually a small amount per cooking session.
- Trim loss: peeling and trimming typically remove 10–30% of what you bought.
The Food Cost Calculator adds these up to show the true cost per serving.
The bulk-buying trap
Larger packs have a lower unit price, but consider two things: will you finish it before it spoils, and what does storage cost? Saving money on a 5 kg bag of rice doesn't offset throwing half of it away.
When cooking really is cheaper
- Cooking for several people: costs spread out, so more portions means better value.
- Using seasonal produce: out-of-season vegetables can cost two to three times as much.
- Dishes with simple seasoning: recipes built on expensive sauces and imported spices escalate fast.
- Reusing leftovers: a whole chicken across two meals beats buying breast alone.
The value of your time
Strictly speaking, cooking time has a cost, though most people don't count it — for many, cooking is relaxation or family time. Whether to include it is a personal call. If your time is expensive, partly prepared ingredients such as pre-cut vegetables may cost more per kilo yet still be cheaper overall.