I've  always been preferential to cladded stainless.  Non stick surfaces wear out over time and with hard use; if I spend $(US) 200 on a pan, I want it to last for more than a year or two, which is all I tend to get out of non stick before  the surface is too worn to perform well for things like crepes and eggs.

Although copper reacts to change in temp faster than stainless - even when cladded - I have never found it to be economically competitive, its usually about 150% the cost of the same  pan in cladded stainless.  In addition  to that there is the cosmetic issue.:
     1: Copper is a beast to keep looking nice.  I'd  much rather spend the time cooking and eating than I would cleaning the pans
     2: You need to have the tin/stainless liner redone every so often.  It does last much longer (particularly if you go with the stainless liner) than non stick...but a $400 saute pan should bleeding well last forever,  assuming you don't directly attempt to break it.

Thus, cheep non-stick for eggs and crepes (from a restaurant supply store generally), and cladded stainless everywhere else.  Except the wok.  That is  very thin black carbon steel...cause thats the material they sell in china town restaurant supply shops, so I assume it would work well...3000 years of history and  all

Hope that sheds a modicum of light...

WTM