When you cook something in a pan and are using fresh ingredients that don't come in standard sizes and strengths then a feedback loop becomes much more important
This would include my mother and oldest son. I have many years more experience cooking than my son and I still help him with understanding recipes because I have a better skill base than he has. I cannot cook like him. He is a much better cook than I am.
I am happy to do vegetable prep, a thing he loathes and sucks at, and happy to play consulting chef to fill in his knowledge gaps. Meal quality went up when he took over the cooking and he enjoys it a lot more than I do. I think I don't enjoy it in part because I'm not really that good at it. He only had to run me out of the kitchen a couple of times and then I was very happily all "Fine. Be that way. I will stay out of your kitchen." (said with a winky, basically)
Also opening the oven changes how it cooks, so I can see them being crabby :)