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…
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.