There is quite a bit of alarmism in the current scare about aluminum cookware. There is said to be a link between high aluminum blood levels in dementia of older people. The FDA has stated that they can find no link and that aluminum cookware is safe for general usage. Aluminum is an essential requirement of your dietary needs and is in sources other than pots and pans. The amount that leaches from your pots and pans is miniscule and until there is more conclusive research done, the jury is still out on this issue. Any pot and/or pan will leach a certain amount of material into your food, whether it is made of aluminum, copper, stainless steel, or cast iron. Most commercial applications (ie. eateries) use aluminum cookware because it's cheap and cooks well. If you eat out any at all, you will still have exposure to aluminum, even if you don't cook with it at home. Hard anodized aluminum is one of the hardest surfaces available, easily marked on but seldom scratched below the surface layer of anodization. Anodizing is a chemical process that changes the surface of aluminum and makes it quite tough.
Non-stick coatings aren't for life, they do wear and again transfer to your food in very small amounts. Most wear and tear comes from cleaning rather than cooking. While the non-stick technology has improved over the years, it's still not perfect. You usually can only expect a 3 to 5 year life on the coating, before wear starts to show and it's best to discard the pan and replace it when you do see wear. The coating will also lose it's non-stick abilities over time, whether it wears or not.