In the northeast, I've found peanut oil to cost a lot more than canola oil. Canola oil also seems to have a little higher viscosity to me, as it seems to pour thicker, and make a better dressing that clings to ingredients. I've also found peanut oil to have trace flavors that become apparent when it's heated and used to cook dishes that have higher salt contents.
So I usually buy a big jug of Canola to use as my "Workhorse" oil.
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver