What’s Hot, What’s Not, in Pots and Pans (2008)

This is wrong. Of course, temperature will even out after few minutes, but for steaks (and other food you want to sear) the initial temperature drop is important -- the higher it is, the higher chance that your steak will be steamed, not seared. Heavier pans retain more heat (that's why heavy copper, cast iron and stainless steel pans took longer to heat during the first experiment), but that's a good thing when making food. Also, what this article didn't mention, is that light, cheap pans tend to deform as soon as after few uses, what makes cooking food evenly nearly impossible on a flat surface. Cast iron and stainless steel pans, on the other hand, are nearly indestructible if used correctly, I know cases when people still use their >100 years old cast iron pans from their grand-grand fathers.

Built tough, can't be scratched or warped. Not too expensive either.

Impressive pressure cast technology goes into its construction where compressed aluminium is bonded with ceramic titanium and a non stick compound which can't be scraped away. The aluminium is completely internal, encased in the ceramic titanium so there's no danger with exposing the aluminium - chosen for its heat transfer properties.

I've had mine for ages and the non-stick surface is as good as ever. I've abused the frypan, and it takes anything you throw at it. I will never go back to stainless steel frypan.

Not sure that's the right test... speed isn't what you're going for. For example, aluminum foil would very quickly conduct heat straight to the water opposite the flame, rather than distribute it broadly across the surface.

Because heat transfers fastest across the gradient where the temperature difference is greatest, foil would win the day even though it's a terrible cooking surface.

A heavy copper pan would evenly distribute the heat it's given to the sides and all over the bottom rather than straight to the bottom. That's kind of the point.