Titanium cook ware is very thin. In all heat transfer equations you have to divide by the thickness of the material, thus the absolute heat transfer numbers for the material [do you have the correct alloy BTW?] are insignificant. If you put two identical evernew pots one SS and one Ti on snow and pour an equal amount of hot water in them from one larger pan, the water in the Ti pan will cool more quickly. <img src="/forums/images/graemlins/grin.gif" alt="" /> One would assume that it is thinner. <img src="/forums/images/graemlins/tongue.gif" alt="" /> This might not be a good thing for cooking. <img src="/forums/images/graemlins/tongue.gif" alt="" />

Aluminum is nice because you can have a thicker pan which distributes the heat better, for the same weight. For a long time there was an aluminum scare so everyone used SS. Titanium is great for heating water in, and it can reach extremely high temps without "burning", much higher than steel, thus the usage in aircraft in extreme environments. It doesn't hurt a pan to "oxidise". It can be sand blasted or scoured clean with sand. <img src="/forums/images/graemlins/cool.gif" alt="" />

Frankly if you enjoy cooking and simmering - get aluminum, <img src="/forums/images/graemlins/wink.gif" alt="" />but I'd be be cautious of non-stick because if fluorocarbons get too hot they can give off deadly gas. Same with painted pans - I have one set painted with car exhaust header paint baked on it an oven, BUT in direct stove flame it gets hot enough to outgas. <img src="/forums/images/graemlins/blush.gif" alt="" />

Jim <img src="/forums/images/graemlins/cool.gif" alt="" />