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 recently got an induction stove (not even one of the expensive ones) and am so blown away by how fast it can heat up cast iron pans. It’s seconds, not minutes.
I mean I’m sure it’s pretty much instant with pans of lower mass, but instant isn’t what I need.
Oh yeah. actually have to be careful to not heat it too quickly, though. I’m not sure what that threshold is, though. Inductive cooktops are lovely, though. Much better than electric cooktops, and lacking in all the unpleasant pollution of gas.