I thought that I would pose the question to your panel of distinguished members in hopes to answer these questions.
Most professional chefs swear first and foremost by stainless that has been clad to other metals.
Stainless steel itself is nonreactive but a poor heat conductor, so it's usually combined with aluminum, copper or carbon steel, all of which conduct heat well and retain it well. For most consumers, though, some very good nonstick cookware works quite well, as does enamel on steel and enamel on cast iron, both of which clean up easily. I use all three of these on a regular basis. If you're going to use nonstick, make sure it's a top brand whose surface will not deteriorate rapidly. If it starts to bubble and peel within the first year, you've been snookered.