I love to cook, but equally as much hate to clean up afterwards. However, I am a stickler for the treatment of some of my pans/wok and especially my knives (3 of them were in the $200 range when purchased) so I typically at least do those items, and most of the time complete the rest of the dishes.
Since retiring, I have started doing most of the cooking (kids are grown and out, so it’s just me and my wife). My preferred system is to clean up most things as I cook, or else right after eating the meal. Anything that can goes right into the dishwasher. Anything else gets hand washed, dried and put away. IME, only a very few items ever actually need to soak if you are dealing with it right away. Works for me.
Just remember that if you possess any actual cutting implements, Rule Zero of manual dishwashing is that you must always maintain firm control and a solid grip on anything sharp, from the moment you pick it up to clean it until the instant that you place it in the drying rack or it’s proper storage location. I keep our knives that sharp.