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…
You do still need a fair amount of mass on the bottom for it to be efficient. Anything ferrous will work, though.
Pure copper pans will not work for the same reason as aluminum.