Jim, I agree on the stainless steel. Aluminum is a far better conductor than either Ti or steel, and is the material of choice when you're actually cooking (as opposed to rehydrating). Anodized aluminum doesn't leach (pretty much discredited as a source of health problems, but the myth is still circulating). Stainless steel cookware for the home inevitably has either a copper-coated bottom or an aluminum disk welded to the bottom.

Cast iron has the best conductivity of all, but is hardly practical for backpacking! It's great for cooking at home, though, and has a multiple-use benefit--cooks your food and keeps your muscles in tone!