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…
You sure have to be a little more delicate with a heavy cast iron on glass than if you had a gas stovetop. But that comes pretty automatic if you understand that different materials have different strengths and you don’t have think too much about it.
I wouldn’t necessarily trust them to live long in a high traffic restaurant kitchen.