Lets think about it. Stainless Steel is not the best conductor, unless you have additional elements to ensure even heating. Elements like copper, aluminum, chrome, nickel, iron, and so on, to prevent hot spots.
You can use any utensil you want in stainless steel(whisk, spatula, forks), but try to use this in a nonstick pan, and your in for trouble (nonstick coating in your food, scratches on your cookware, and so on). So many times my wife caught me using forks in her nonstick pan, and she let me know about it.
The handles on stainless steel also tend to get hot, as they are also part of the pot or pan. Non stick usually has a plastic handle. However, you can transfer stainless to the stove, to finsh your dish, nonstick doesn't afford this luxury.Rachel Ray Cookware is an example. This is some high quality Stainless steel cookware, with aluminum bases for proper heat retention, and distribution. She also has some great porcilien enamel cookware which is nonstick. Rounding out the set is the hard anodized line. Commercial grade cookware to say the least.
Discounted Kitchen Supplies offers some great Stainless Steel products at some very competitive prices, as well as many Racheal Ray Sets, and Cutlery. Sure you can go buy a pan for $10, but does it offer any kind of warrenty? Bottom line is: Good cookware is sometimes expensive, but an investment. Look for warrentys on items that you will have for a long time. Most good cookware will have a lifetime or limited lifetime warrenty.
Another aspect to consider is cleanup. Is is dishwasher safe? Most cookware will tell you this. Not sure? Wash it by hand. Non stick is easier to clean, but has little use in cassarole dishes that go from the stovetop to the oven.