You make a few very strong points, but this point needs to be made: cooks use gas-fired ranges because of the very fine and fast temperature control these ranges offer - it is hard to cook a simple omelette on an electric range: you need a very hot plate to go down to a simmer very fast -
This may seem a frivolous argument, but I don't think it is. I think the single most important thing we humans do is to prepare food for each other and eat it together. Cooking is the only art that produces more artists than music.
It is obvious that we need to become independent of fossil fuels, but we do need usable temperature controls in order to do even the most simple of cooking. Bread is best baked in a very slowly cooling oven, for example: a refractory brick hemisphere heated by a charcoal fire, the cinders of which are removed before placing the loaves in the oven. Steak takes two minutes a side on a hot fire. Potatoes need 20 minutes in (slowly) cooking water, 25 minutes steamed.
Making a meal starts with the ingredients, but you need rather precise control of the energy applied to your ingredients, if you want to put something edible on the table.
There are quite efficient and well designed ranges for gas, wood and coal. Coal is a nightmare, gas burns clean but is finite, wood could be renewable if we had lower population. Prospects look dire.
But then, how long will tv-dinners last in post peak times?