Addendum to cutting: I left out the part where you often need to tear/pull/push things apart, sometimes. This is usually the very last bit, and I still have no idea how to do it right. Mumble mumble angles.

For cooking, I use the microwave most of the time, and a toaster oven for the rest, with a few exceptions.

For steaks, I use a George Foreman grill, since I live alone, I have one that a 6 inch boneless rib eye fits on nicely. If you haven't gotten one yet and plan to, I highly recommend you get one with removeable plates, it makes clean up far easier.

I also have an air fryer, but haven't found what works best in it, most of what I've tried could have been done better using the toaster oven.

For cutting food at the dinner table I use a fork to determine the size and shape and from that the best way to cut off a bite. Mostly I do OK but if I start getting frustrated, I'll ask a family member to cut it up for me. My father usually volunteers before any one else can, unless we're already at the table, then the family member closest to me does it.

Over time and with practice I get better and better to the point that now it's rare for me to need help.

Also, no matter how fancy the setting, I am not shy about using my fingers when I feel it's needed. If anyone objects, I simply ask them if they need a blindfold. That usually settles the matter rather promptly.

Since I lost my sight, I find cutting hot food extremely frustrating. As a result I tend to cook meals that don't need cutting after cooking. These meals are also the easiest to prepare. Things like beef stew where you just cut everything into bite size pieces, put it in a big saucepan with beef stock, bring to the boil, and stew for a couple of hours stirring occasionally. Easy peasy. Or something like jambalaya where you cut up all the ingredients and put them in a pan with stock and uncooked rice, and simmer for 20 minutes or so without even stirring. Or noodle stir fry where you fry all the small pieces of chicken and vegetables with spices in a wok for a few minutes, , then add some cooked noodles for a minute or so at the end. All these meals can be eaten just with a fork or spoon no messing.
My tip for cutting up meat prior to cooking is to use scissors, it's so much easier than using a knife.
The way I work out whether the pan is over the burner or not is to position it while the burner is off, then stir stuff without moving the pan. If I need to move it, before heating anything, I feel how the edges of the pan line up with the edge of the cooker, as in how far in from the edge they are, then just use that as a rough guide to try to get it centred. It's not perfect, but it will have to do.
But my main tip is that single pot meals where everything is cut prior to cooking, and that don't rely on specific cooking times,  are definitely  your best bet as a blind person. Something like beef stew can be cooked anywhere from 20 minutes to 4 hours.

If you're able to, get a NuWave induction cooktop and use that instead of a stove. The thing about that is that you can only use pans that are induction compatible. These are enameled iron and steel, stainless steel with a magnetic base, and cast iron. They're a lot safer because it only heats up where the pan is.

A NuWave oven would also be a good thing to get. It can bake, air fry, etc. Anything that you can put in an oven can be put in one of those as well.

All NuWave products have buttons or knobs last I knew, so no touchscreens.

I'll second chris's thought about learning to use the range. Thinking I would need it for cooking, I bought one of those talking infrared thermometers, but then wound up doing 99% of my cooking with a microwave, toaster oven, and a Foreman grill, and never use the thermometer.

Cutting your food while eating at the table is as much art as it is science, and the only real way to learn how to do it is to practice. It will take time but you'll eventually get it.

You can cook lots of other things on that grill. Fish, sandwiches, some formans let you make pancakes.

I actually use the oven a lot for doing all sorts of things from fish to spare ribs.
As a general rule the first thing you should get is a good pair of oven gloves, and by gloves I mean gloves! not mits, or those really stupid hand protectors that look like boxing gloves.

I have two sets of Kevlar chef's gloves (yes they are actually made of Kevlar), and for those picking up tray, putting tray into hot oven and reversing process is no problem.
Ditto when I need to put a pan on the top ring of the oven, I can just put on my chef's gloves and feel where it is,  the only thing I tend to consistently use the top rings for is pasta and stir fries, though stir fries are a little problematic if your just getting use d to things being as you have to sit and stir oil in a hot wok on a ring.
For marking the oven, bumpons are your friends. These are small, stick on rubberized dots, and can be stuck on nearly everything as guides or markers. While braille labels are good there isn't always space for them.;

We're currently in the process of moving house, and the oven in the new place has one of those glass tops with no tactile demarcation for the rings, but hay no problem, we just stick a couple of bumpons in significantly places around the circumference and then I can just slide the pan over those.

Being as Mrs. Dark and I both prefer cooked vegies to salad, we have an electric steamer for doing vegetables. This is really awesome and very easy to use, just pour boiling water in the bottom (if you can make a cup of tea you can do this), then stick the steamer bit on the top and turn the knob and walk away for 20 minutes.

I also love our George forman grille, since it's great for burgers, steak, bacon etc, and we even have one with detachable plates.
for chilly, curry, spaghetti and such, I have a slow cooker, what is sometimes called a crock pot.
this is again great to use, just   chuck in minced beef or whatever along with sauce, turn the knob and walk away for about six hours.

oh and yes, we do have a microwave as well, a talking one no less, though of course you need to be careful what you actually cook in the mike.

One thing I did notice is that in the states nobody seems to have an electric kettle, meaning that if you need boiling water for anything from tea to making pasta, you always! had to boil on the stove itself. this seems really primitive to me, also it was a little irritating since it meant while I was staying with my lady's sister's family I couldn't even make her a cup of tea, also me being a coffee snob, I'm afraid that using a cafateir is rather superior to an electric percolator .
Still, coffee aside, I can say if you don't have an electric kettle that would make lots of things more difficult, eg, the steamer I mentioned above, since the amount of times in cooking one just needs to boil some water is quite surprising.

I'll say cooking isn't a problem, with mrs. Dark and I it is me who takes care of the cooking, though I would like to be a better cook than I am currently, since mostly I tend to cook by a way of "chuck food in cooking appliance and walk away and it'd be nice to be able to make more things than I do, still we get on very well.
For cutting food while I (and indeed Mrs. Dark as well), will use fingers on occasion and at home, there are far too many points where that will just increase the alienation factor.
Yes if anyone says anything you can explain, but mostly people will avoid you, especially in certain classes of company, and increasing avoidance of weird visually impared people is generally something to cut down on.

I believe in the states it's a little difficult, but in the uk, you stab whatever your cutting with the fork first, usually try and find near the edge. Then move the knife down to the end of the fork and move a short distance and then saw. What you do need of course is a good cutting knife, since especially for things like steak, a blunt knife can be a pain.
For smaller things like new potatoes or ravioli you can just stab them one at a time, and for even smaller things you can employ the knife to keep stuff on fork.

the major problem comes with things like pastry pies where the pastry has a tendency to move, and usually the best thing to do there is employ a little force in the hand with the knife and hack away, because even if the pastry crumbles you can scoop the thing later.

Also, it's good to judge where you are and what to have.
I was at music school last time and specifically asked if chicken was on the bone before ordering, as the last thing I would want to do would be embarrassing myself by struggling with a bone, indeed in  it is often better to  when you order to have something carved for you.

Of course there are some things like spare ribs or pizza which nobody! in their right mind would use a knife and fork with, so it's usually a matter of just being experienced enough with such things to know when you can deviate, when to ask for something and when to change what your having.

it also depends upon the company. If I were having a very formal dinner at my university with an eminent academic as I have previously, or heck, just meeting my phd superviser for lunch, I would always! try and be as careful as possible  also to order something fairly easy to handle, eg, not spaghetti, (mrs. Dark has been known to ask if Spaghetti can be changed for a different sort of pasta when ordering). Ditto when I'm at music school and busy performing and hopefully getting more chances to perform from it.

if I'm just at home cooking for Mrs. Dark and I, then who cares if we just  pick things like fish up and munch them anyway .

@Flackers, that is rather different in the states than in the Uk I believe, since here generally you cut a bight sized peace of steak or sausage or something and then eat it, then cut another piece etc, this actually makes things easier since you are always dealing with a single peace of steak or sausage or whatever that decreases in size as time changes, ditto with something like Broccoli, which makes life easier since you go back to the same place for the previous mouthful once you've eaten the first bit.

With burgers, I've found it depends upon the size and design of burger.
If it is small enough, eg, sandwich sized that you can pick it up yourself generally it's okay to do so if your in an environment where burgers are sold.

If it is a truly monstrous burger, the sort that has a cocktail stick up the middle, generally what is best to do is deconstruct bits of it and use knife and fork for the rest, eg, lift the top peace of bread off with fingers and put on the plate, then use a knife and fork

I once at Tgi Fridays had an awesome burger called the warrior composed of two burgers separated  dry crumbed mozzarella and gurkin, so I literally  each ruger  and ate them like parts of a sandwich, though admittedly I was out with my brother at the time and Tgi Fridays is not exactly the worlds' most auspicious restaurant.

The one part of your advice I would disagree with is handling stuff on the bone.

steak or lamb chops on the bone isn't too bad, since ther eis one large bone running down one side so you can cut to it as you suggest, however chicken on the bone if you get a half chicken or the like is much more a pain since the boens go in different directions.
On those occasions I would either A, ask the chef to debone the meat in the kitchen before serving (most restaurants will do this), B, order something else if I think the restaurant is too busy or if I'm say at music school and there are only two or three menu choices, or C, just pick the bugger up if I'm in a social setting where that would be okay, eg, one of my favourite starters at Tgi Fridays has the amusing name of "bucket of bones!" which is a huge stack of ribs, chicken legs and wings, and nobody in their right mind would use a knife and fork for those .

With pizza, I do know what you mean, since ultra thin, very large Italian style pizza can be necessary to eat with a knife and fork, though generally speaking I've encountered this less often, and usually pizza will come in slices sufficient to pick up and munch.

Then again, usually when I'm at the nicest sort of Italian restaurant, as for example I was with my lady's    celebratory meal before our wedding, the last thing I would order would be pizza because there are so many more interesting things on the menu .

One thing I will say and one custom in the states I did find more difficult relates to desert. In England it is usual to have both a spoon and fork for a desert course, this is useful because you can stab with the fork and keep your cake still and then use the spoon to cut, and because once you've cut a peace of gateaux or similar you can push it around and keep control of it with the. Often in restaurants I'll ask for a cake fork in addition to a spoon if they just give a spoon since it makes life quite a bit easier.

Then again as my lady and I have discussed there are some differences in Uk and Us table etiquette, for example in the Uk we don't have a salad course (thank goodness for that since I hate salad!), :d.

I'm actually in canada, not the US. As for post 16 I believe, when i've been shown how to cut steak i'm usually told to cut a piece off using the ways you described with a knife and fork, then eat it and continue cutting as you go. This is quite a slow way of doing things I find, as usually when sighted people help me with things like this they just cut the whole thing up at once, and i'd prefer to do it that way. I don't really think there's anything wrong with doing that though, i may try it.
Dark, i never thought about asking meat to be carved before serving it, that would be very convenient, That's something to keep in mind.

The only advantage of cutting
a piece, then eating it, and then continue cutting would be to keep the food warmer, but in my mind would take much too long.
I cut everything that needs cutting then eat it, or in a restaurant have the server cut the food in the kitchen.
They have never said no to this request.
To have social pressure force you to do something else seems to me like you are acting not as an independent adult but as a dependent child.

Ah, thanks for explaining that, there's a blind youtuber tommy edison, channel is tommy edison experience i believe, he did a video where he cooked a burger on a george forman grill but since was doing it to show sighted people how he cooked without sight he didn't explain the thumb tecnique when he was doing it. I've been curious as to what that was. My only question for you is how do you apply that to the steak? Like do you use a fork to feel it or your hand? I would imagine you used a fork, since your probably checking when its still on the grill?