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’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.