The main reason to buy stainless over nonstick is that nonstick is a throwaway product that's going to only last a few years. Also, a nonstick surface is only really needed in a skillet, because most other pans are using liquid and there isn't a problem with sticking. One exception I can think of is oatmeal, but IMO that's not a good enough reason to buy a nonstick sauce pan. Having said that, it's really personal preference. If you want nonstick cookware, go ahead and get it. I don't like it because you have to be so careful with it: no high heat, no metal utensils, no cooking spray (if it's PTFE), etc. I would rather just wash a pan when it's dirty and not have to worry about damaging it every time I use it. There's also the issue of health concerns, which don't scare me away from it, but you do have to make sure you use it properly or you can have off-gasing at high temps (PTFE), and now there's a cancer link with ceramic nonstick; it hasn't been very extensively researched, but it's something to think about. And you'd be surprised how hot a pan can get even at medium heat. I checked my nonstick skillet once, with food in it, at medium heat and it was over 500F--the temp at which the fumes can start. This article has some good information in it and may help you decide.