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…
Seconding your thoughts on nonstick and cast iron. I haven’t used other kinds of pans, but I like cast iron enough that I’d consider having at least one of them to be essential.
Getting a good sear is pretty helpful towards avoiding something sticking.