Have cooking competition programs become too difficult?

There is no denying that competition cooking programs have changed in the years since Iron Chef debuted on Food Network nearly twenty years ago. While that show provided challenges for its competitors, the stakes have become increasingly elevated over the years. This intense pressure has a downside, says Nell Frizzell of The Guardian, who wonders whether these cooking competitions have become too difficult. 

Seeing a competitor on a show like Great British Bake Off, which showcases non-professionals attempting desserts in a friendly, supportive environment, even if a bit stressful, might inspire someone to head into the kitchen. However, Frizzell argues, thinking that "watching a heavily sweating chef wrestle with a disintegrating mille-feuille while presenters stand by aghast is going to encourage anyone to walk into their kitchen and actually, you know, cook something isn't just laughable, it's insulting."

Frizzell does note that there are still cookery programs that can provide inspiration to the average home cook. She points to  Jamie's Quick & Easy Food, Lorraine Pascale's Fresh and Easy Food and Nigella Lawson's  Simply Nigella as shows that seem to be "designed to help viewers cook." Do you agree that shows like BakeOff: The Professionals are turning off home cooks?