I can make some suggestions if you are a little more specific. Glass is good for some things, metal is best for others.
If you like to bake layer cakes, aluminum pans with straight sides (don't "nest" inside each other) are the best, they bake evenly and give nice neat sides. My first choice is uncoated aluminum because they will last a lifetime and can take a lot of abuse, they are the choice of professionals. There are also many great quality non-stick pans such as USA Pans, those will take a little more care to prevent scratching. 2-8" pans would be my recommendation they make nice thick cakes from a mix or 2 layer recipe. 2-9" can come in handy too.
If you are going for a muffin pan, look for a non-stick one, this is one area where non-stick is a great idea. Look for one with good weight to it, the thicker metal will help with even baking.
Loaf pans should be 5"x9" is a good standard size. This is another place where I like non-stick. USA pans makes good quality ones, commercial grade.
cake/roasting pans, 9x13 is a good standard size. I prefer metal, these will give you nice square sides making for a nice looking iced cake. Glass is a good choice for nice even cooking, but have rounded edges which don't work for me.
Pie pans. Glass or glazed stoneware/ceramic. These are best for baking pies, if you've ever baked a pie and ended up with a raw gummy bottom, you would appreciate being able to see if the bottom is browned with a glass pan, glass will hold in the heat and help bake that bottom crust. The standard size is 9", there are lots of 9.5" that will work, but pre-rolled pillsbury type crusts don't quite fit as well as they will in a 9".
Cookie sheet, jelly roll pan. Go for a commercial grade uncoated pan, these will be a workhorse in your kitchen and will last a lifetime. Mine are the 1/2 sheet size.
Many of these can be purchased in a restaurant supply store for less than what the cheap pans sell for in the mega discount stores.