It took me like 8 attempts to cook rice correctly. The problem was that electric stoves take 50 years to cool down, so even though I lowered the temperature, it basically stayed at max temperature for the entire cooking duration. I've never heard of that before and none of the cooking guides (which instructed me to use high heat and then lower it) told me to be aware of that so I don't blame myself. The solution I came up with was to pre-heat a second stove at lower temperature and switch to that.

I tried to cook a fish twice. First time I put it on top of cooking paper on a baking tray, and the whole thing burned and filled the kitchen with smoke. It works for heating smaller cooked fish cuts, but not for cooking a bigger fish. Second time I got a glass pan and put the fish in there, it burned again even without paper and the pan got ruined, the fish was good although dry. I guess I needed to use a lower temperature and/or to cover it with foil, but I never bothered to try again.

I've had lots of eggs "explode" in a pot, causing all the contents to pour out. It happens if I put cold eggs into boiling water, so I just started putting the eggs into hot water some minutes before putting them into the pot.

I've never succeeded with tea. I don't know if it's because I'm doing it wrong or because my sense of taste is dull due to allergies or because "proper" tea isn't sold here, but no matter how many times I try or what kind of tea I use, it always tastes like hot cardboard water. The odor is sometimes nice though.

Once I accidentally turned on the stove even though I meant to turn on the oven, there was a baking tray on top and it became red with heat and some cooking paper on top got burned.