I like pots that in the best of circumstances work well, but are also somewhat forgiving if you do happen to overheat and burn something. While I try to use mostly wooden utensils, a pot that can't handle metal utensils is a real hassle for me. Bearing that in mind, some other things about cookware are close to universal. For example, thick is almost always better than thin to avoid hotspots. The cookware you select will inevitably be a compromise.
Stainless steel is trouble.
The very inexpensive solid stainless steel is very susceptible to overheating in spots. I like cookware that lets you crank the heat up high without worrying. Once you overheat stainless, or scour it, it's dead. It will burn in that spot every time. You also gotta use high for a stir fry, unless you want soggy.