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 don’t know what you consider good quality stainless but my 5 layer stainless pans are almost as heavy as my cast iron
I’m using a revereware pan that’s been with my family for 35 years, lightweight and works very well for my uses. Sure, a heavier one would hold more heat but I’ve never found myself wanting a different pan. I also have a larger, newer one, a cuisinart pan that is a heavier due to size but nothing compared to cast iron.