Are there any advantages to the aluminium version of a moka pot aside from tradition/aesthetics?

I switched to one of the (Bialetti-made) stainless steel ones ("Venus" shape) because at one point I lived somewhere with an induction hob. I immaculately saw that the stainless version was considerably easier to clean. Cleaning, afterall, is half the job of using one of these.

Visually, I prefer the aluminium shape of course, but they are a real nightmare to keep clean and presumably you're drinking a lot of that aluminium oxide.