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…
Thin hot pan get cold fast when big meat on it.
Thick hot pan get cold slower when big meat on it.
Thick pan good for make big meat hot fast.
Thin pan good for make thin meat hot or thick meat hot slow.