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…
I agree with the wife. Cast iron for steaks and searing red meats, non-stick for everything else.
At the end of the day, what you should care about most is the fact that you’re lucky enough to have a wife who knows how to cook. In my house, I have to handle all the cooking and dishes. But at least she does the dusting and the laundry—both of which I hate doing—so it evens out I guess.