A non-stick milk pan for making milk based sauces and scrambling eggs, Heavy, non-stick frying pan/skillet. I wouldn't bother with anything else in non-stick. Make them good non-stick not the cheap stuff which peels off as soon as you look at it (and always use wooden utensils to avoid damaging the non stick). For everything else I prefer enamelled cast iron as it covers everything you want to use and is "accidentally" non-stick without having to have that nasty coating. I have 3 in different sizes.Suppose you had no decent cookware what would you get CI, stainless or aluminum? Just lost!
I have both stainless and nonstick, no cast iron except my enameled dutch ovens. I use the nonstick most of the time, and it holds up well with proper care. I don't see any problem with not using metal utensils, since I have virtually nothing but wood, nylon or silicone anyway.
I don't have cast iron because my wife doesn't like the weight. As long as I can make what I want to make without it, I'm happy.
Stainless is great when used properly, but it is a bit more tricky to keep foods from sticking to it. You can go wrong with both too little heat and too much. Once you get used to it, it's great.
Stainless is the workhorse of my kitchen. I have a few non-stick skillets for certain things. I also have some cast iron. Stainless gets the biggest workout in my kitchen.