Or consider a variety of pans for their preferred results depending on the cooking process. You do not ned to buy a set of pans, but you should choose the one best suited to what you will cook.
Cast iron for griddles, tinned copper for sauces, etc.
Note that some foodstuffs react with certain cooking surfaces - spinach cooked in cast iron goes black; asparagus in aluminim can pick up a taint in the flavour due to an oxidisation reaction, etc. There are downsides to some materials too - c/iron can 'pit'. copper needs re-tinning, non stick may not be suitable for oven use.. etc.
A good s/steel pan with a non drip pouring lip and a good encapsulated base layer for even heat is a typical pan in a commercial kitchen. Check handles won't get over hot - some ranges offer heat proof grips as optional extras. Lids should fit well, but not over tight. Sides are best straight, not curved. A pouring 'D' handle opposite the handle is handy if you makle a lot of soups, etc to help lifting bigger pans.
Non stick are all very well but the caramelisation of meats in non stick is not as satisfactory as 'plain' pans. If you go for non stick, spend the absolute most you can - it will pay off.
Metal pans can also go into an oven for finishing a dish, or straight under a grill for browning. Also, use the right size pan on the gas hob for the burner. Too high heat round the sides will not get food hot quicker.
Hard anodized is an expensive finish but does give good results, just depends perhaps on your budget. Hope the comments help..