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’m thinking about a wok. That surely couldn’t work with induction. Or does it?
https://m.youtube.com/watch?v=CzJKxUCKOBg
It does, I have an induction wok that I used in my previous apartment that had an induction stove. That being said it does have a flatter base than a “real” wok, but most woks you will use on your kitchen also have flat bottoms anyways. But yeah, you can’t use it the same way, so if you mainly cook with woks it might be an issue, for me it wasn’t.