Copper, cast iron (bare or enamelled), stainless, black iron, Alu pans all have their pros and cons.
For boiling vegs - anything will do. For oven casseroles, enamelled cast iron is pretty good; for hob top searing bare cast iron is tops, and so on. (I'm hoping that's all pretty uncontroversial, and in any case they''re just examples)
So - given the cost of copper (I'm thinking SS lined, e.g. Falk, Mauviel) what are the cooking operations (and their associated pans) where copper really excels by a big margin ?