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…
Non stick usually implies teflon coating. Throw it out.
I have some cast iron cookware. Fun to use, the end result does feel different, heat disperses well and evenly and keeps warm for longer.
It can be used over nearly any heat source, with similar results, but I do prefer induction. More efficient and less prone no mishaps.