It fits the bill of cheap and reliable, but not “modern”*. The heat retention is very useful, and handling the surface of the pan itself is easy when you’re using it to cook constantly.

Non-stick more often than not is going to be cheap and modern, but not reliable because high quality non stick pans are expensive (or people opt for enamel instead because of low quality PTFE/PFAS that both scrapes off easily and can’t handle high heat which is dangerous, https://www.youtube.com/watch?v=N-eBmPSqd4g)

I would argue the “upgrade” to cast iron is carbon steel, which is much more common as a wok material. You get a nice balance between affordable, reliable, and modern.

• *By modern, I just mean the underlying technology. Cast iron is pretty old and has its own flaws you have to deal with, and it lacks some of the nice features of newer materials.

gas vs. electric vs. induction vs infrared…

The tier list is: Induction (most responsive heat control) Gas (Slightly less responsive heat control Infrared (Electric, much slower) Electric (direct heating element, as slow as infrared but lacks the heat retention, have not seen these outside bargain basement cheapo units landlords like to put in apartments solely to screw with your ability to cook food normally)

Gas and Induction is always preferable because infrared is slow enough to be at the best annoying and at the worst less forgiving if you mess up the temperature. Induction comes with the great advantage that it doesn’t require a special gas line, and you can actually buy single unit cooktops for pretty cheap, but do keep in mind that induction only works on magnetic metals (won’t work with pure copper or aluminum).