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…
A propane BBQ works as a backup cooking option.
It’s not particularly good to use indoors and very impractical to use for multiple meals when it’s like -30 outside. Also I’mma gatekeep now and say that BBQ should be wood or charcoal, not propane. More smoky flavor.
That said, obviously one should own a BBQ of SOME sort if they own a house. I think it’s legally mandated in my country that any home with even a tiny bit of land around it, needs to have something that can be used to produce burnt shashlik and sausages.