To me, someone who celebrates a bit more of the spectrum than most: Metal hot. Make food hot.
Non-stick means easier cleanup, but my wife seems to think cast-iron is necessary for certain things (searing a prime rib roast, for example.).
After I figure those out, then I gotta figure out gas vs. electric vs. induction vs infrared…
Stainless steel can be plenty nonstick but you have to get it good and hot. Seasoned cast iron is a little more forgiving, but heavy. Carbon steel may be the best of both world because it’s similar in weight to stainless, but takes a season, but I don’t have enough experience with it yet to say for sure.