I use my nonstick (Circulon) and my stick resistant, or simply annodised aluminum (Calphalon) pieces about 50/50.
Scott brings up a really important point: non-stick vs. uncoated
. For many years I bought into the Dupont marketing hype and owned entire sets of Teflon-coated pots and pans. Only recently did I come to the conclusion that it is very easy to cook on high-quality stainless steel without things sticking, it is easy to clean up, and it lasts forever as opposed to non-stick coatings which, without fail, begin to chip off over time. There are some studies that show that Teflon at high-temp releases gases which aren't healthy.
But more importantly, food just comes out better in stainless steel,
from fried eggs to seared meats. Frond is a magical thing. I still keep a few Teflon pieces for things like crepes, but use my All-Clad for just about everything else. Oh, I do have a cheap 18" carbon-steel wok that gets used more than any other piece, buts that's another story.
I haven't tried cooking on annodized aluminum.