Especially when you first start learning. You're more likely to f-up and/or make a mess
Once you get good, by all means you can work on efficiency/speed but it shouldn't be the goal.
One piece of advice I'll give for that though is to largely get everything cut, prepared and measured before you actually start cooking a thing. Veg cut, spices/liquid etc out, any meat prepared, water near boiling if making pasta etc.
And CLEAN AS YOU GO.