Not high end by any means but got this for a wedding gift 13 years ago and still
Working better than expected.   https://www.bedbathandbeyond.com/store/product/emeril-essential-hard-anodized-cookware-collection/807680

I do not use non stick but anything from Premier pan made near Pittsburgh Pa or ( allclad)Usa pan ( also local )is top notch. I have some 20+ years old and some new,love them. Even heating ,built to last, I won't buy anything else. They are in the higher price end but you get what you pay for.

Well I have all kinds of cookware for different reasons:

Two non-stick skillets - 8 and 12 inch - cheap because no matter how much you spend, it wears out.
Large cast iron skillet (Lodge) for roasting a chicken and searing steaks using reverse sear
Ceramic lined cast iron Dutch oven (Lodge) - for braises, deep frying, and no knead bread baking. It is stained but I have yet to burn anything that badly. I have a cast iron flamer tamer that helps not it not to get too hot.
Stainless steel sauce pans (3) and large deep skillet with handles (Cuisinart) for cooking rice, pasta, stove to oven to table cooking and pan sautes.

These are what I use the most and I really like them. My set of Calphalon anodized is in the RV. I've left the 'set' idea or one kind of cookware behind for the most part. I do have a few Le Creuset items, but I buy them at the outlet store coz I'm cheap. Needless to say, I'm not paying for Staub; Lodge is good enough. Haven't tried the carbon steel cookware.

What do you cook? What's important to you? For me, it was having the right tool for the job. Or the most successful tool for the job. Non-stick for eggs cause I'm not going to stress about seasoning my cast iron to that extent. I'm fundamentally lazy. 

Mine look like I use them; I clean out the inside; don't worry too much about the outside.

We have a conduction cooktop and love it.  BUT it only really works with cookware that is "magnetic".

I would avoid all cookware with nonstick coatings, since they all seem to scrape away.  Some but not all enamaled cast iron cookware are appropriate for conduction cooktops, those that are will list it as such.  Lodge brands work great.

For routine cookware, we love our All-Clad cookware.  You can often find it at a better price at Home Goods.  There is also the All Clad Factory seconds sale which can be a windfall if you don't mind a scratch or two.

https://homeandcooksales.com/?cjevent=82a4a0c8990f11ea802f04fe0a24060b

I went cast iron a few years ago and haven't looked back. I had top-tier nonstick for a long time and they all wear out.

If you can't take 3 minutes after each use to scrub any debris out with hot water and re-season with an oily cloth, then stainless or hard-anodized is a good way to go IMO. I have one Calphalon hard anodized and it is definitely NOT nonstick but it behaves pretty much like any quality steel pan and you can use metal utensils if you want. And it builds a good fond.

I have a couple le creuset dutch ovens (a huge one and a sorta huge one) and they are awesome for soups, stews, roasts, deep frying, etc. With a cast iron griddle/plancha that covers two burners and can be easily lifted out of the way, and 3 cast iron pans of different sizes, and a couple le creusets, and an instant pot, a roasting pan, and a couple of jelly roll pans/cookie sheets, that's all I need. And I cook daily for a lot of people.

I mix and match different types. I use a lot of ProCook stuff, though I'm not sure if it's available in the US-it has a different kind of non-stick which will outlast Teflon by many years. I use a fair bit of cast iron-any decent make should do. Stainless steel is used for cookware which will need a lot of cleaning, as it's very tough (and the main choice of professionals). Le Creuset-I don't have any (the price!) but it's really high quality and the company replaces items even after decades of use, so well worth considering.

We got some Swiss Diamond sauce pans a couple of years ago that are the best we have tried.

We have stainless steel from mom’s wedding (50+ years ago) that’s still going strong, a couple of cast iron skillets.  Various non-stick with Swiss Diamond being our favorite BUT you can’t put it in the dishwasher (in spite of any claims to the contrary) because dishwasher detergent is much more caustic than dish soap and WILL wear down the non-stick coating,