Cooking gas cost of whole grains compared to refined - worth it?

Whole grains and whole pulses take noticeably longer to cook than their refined or split versions, and all of that time is gas. Over a month I doubt it amounts to much, but I have never actually estimated it. Pressure cooking closes most of the gap for pulses and rather less for grains like whole wheat daliya. Has anyone worked out roughly what the difference costs, or found that soaking properly removes most of the extra cooking time?

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