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 can’t comment on the various toxicities…but I was a high-end chef for 20 years. Stainless (proper stainless, with a high quality underside) and cast iron pans were essential for their respective purposes. Non-stick pans generally weren’t used outside of breakfast in kitchens without a flattop. Copper was a gimmick for homeowners…never saw one in a kitchen. My understanding was the copper was on the outside and the shtick was it was supposed to regulate heat better…BS AFAIK…it just made them look slick and therefore easier to sell.
Stainless are the go-to for searing and sautées…nothing is going to stick if you know what you’re doing and monitor the pan. Cast iron was for things you started on the stovetop and moved to the oven to finish…and/or for things you blacken or crust. In my experience the same effect can be achieved with a stainless pan (never buy a pan with a plastic handle that can’t go in the oven and always cook with a hot-cloth)…but some chefs swear by cast iron for niche purposes and they’re certainly easier to clean and last longer, even if they’re useless for sauteeing (square shape).
Oh…woks can compliment stainless pans for sauteeing if you have people who know what they’re doing with them…you pretty much can’t leave a wok unattended…but they get the best results for what they’re made for (stir fry, fried rice, etc).
Gas is the only choice for proper heat regulation. All the other elements are out of the question for proper cooking.
Copper bottom- copper does have a much higher heat transferance rate than stainless. Around 20x for pure copper. However this is reduced by alloys and the combination of steel layers. The advantage of copper bottom is on a shitty stovetop, the faster heat distribution compensates for a poor heating source. In a commercial kitchen with good heating source, copper bottoms lower durability loses out. The lining is prone to bubbling, separating, and warping under rapid heat changes.
Personally I use my cast iron skillets completely against the “rules”. I made spaghetti sauces in them for dinner last night. I usually end up stripping the seasoning every few months but I don’t care. It takes 20 minutes to do 2 layers of a stovetop seasoning. I have used the same set for over 30 years now.
I’m no longer a professional chef…and I almost exclusively use a cast iron pan over a wood fire to cook (when I use a pan). There’s pretty much nothing you can’t cook in it as long as you’re vigilant. It’s simple to keep clean and seasoned.