I use three types of tools in the kitchen:

For anything that requires cooked goods to be intact, I use metal. Spatula, fish spatula, and a large spoon for serving.

For anything that is going to be stirred, I usually use wood. It's hard enough to scrape fond off the bottom of the pan but it isn't going to damage non-stick, to the little extent that I use it.

For viscous dishes, I use silicone. The ability to get the very corner at the bottom of the pot and actually get the stuff up is great.