Get the high quality teflon pan, most brands have a range for that. Tefal's strongest range is the Unlimited series.

If you're going for non-stick, just go with teflon coating. Don't bother with anything else. Ceramic will lose its coating over time, and some brands lose the non-stick coating within a feew uses.

So far the best purchase i've made is a carbon steel round bottom wok (especially for asian food). Properly seasoned and regularly used, its very non-stick and takes abuse. You don't have to worry about it being too hot, and because its round bottom you don't have to worry about warping when its hot and you add water/cold food.

Here's a quick summary of the different materials

Teflon: super non-stick, but need to take care of temperature and no sharp utensils
Carbon Steel: Needs seasoning to maintain non-stick (acidic food can stripe the seasoning), super durable but doesn't have good heat retention (but very good heat distribution) and can be prone to warping for flat bottomed pans/woks. If warped, you can actually hammer it back into shape
Cast Iron: Needs seasoning to maintain non-stick (acidic food can stripe the seasoning), heavy and durable but can crack if dropped or sudden temperature change. Very good heat retention but very poor heat distribution.
Enameled Cast Iron:: Not non-stick, but easy to wash. Brings the benefits of cast iron with the trouble of non-stick. Enameled coating can chip off due to dropping, hard utensils or sudden temperature change. Generally not worth it IMO
Stainless steel: Non-stick if your technique (temperature control) is correct, super durable and good brands are quite resistance to warping. Decent heat retention and distribution. Can cook pretty much any food.
Ceramic Coated: Non-stick, but ceramic coating wears offs, and you still need to control temperature like a teflon pan to prolong the coating. Better to just use a teflon pan.

Don't. Its horrible and total waste of money

If you think of it logically. The point of having teflon is for the non stick property. If you go and interlace the non-stick surface with a metal honeycomb net; sure you protect the teflon surface, but you lose the non-stick property. Its a really stupid solution to a problem.

Kitchen equipment, always look at the basic science behind it, don't fall for marketing gimmicks.

Grill pans are another waste of money. Most grill pans don't even have sharp ridges, so you don't get the burn marks. There'a almost no reason to get a grill pan, for most food you want it to have contact with the hot surface for malliard reaction to occur. Grill pan will only give you undercooked surface with overcooked lines

useless, read what i said about those honeycomb design, same thing.

Carbon Steel, just season it properly

or

Stainless Steel, use the right technique. You can check youtube videos for it.

Spoon you can use wooden spoon wut, or those silicone spoon. Though I personally also don't like using non-stick pans for searing proteins. Prefer to use my carbon steel / casti iron pans for that.

I know what you mean

So just use CS/SS pans, need some care but it works well once you get used to it.