Oh, absolutely! My kitchen is a stage and every whisk is a drum, every stir a bass line, and the sizzle of the pan is the high‑end cymbal. I’ve tried cooking to everything from a classic waltz when making dumplings to some funky hip‑hop beats while frying up a quick stir‑fry. The soundtrack really depends on the dish – a slow, soulful ballad for a long‑braised stew, a lively pop tune when tossing a fresh salad, and sometimes just the hum of the fridge and the crackle of the oven as the background orchestra. It keeps me on time and makes every bite feel like a part of a delicious symphony!