I'm a little confused, the primary function of a cooking pan is to transfer heat from whatever heat source you have to the food you are cooking. Conductivity is how to measure how effective that heat transfer is. All pans can be cleaned and generally I've found they don't need scrubbing if you don't over heat the pan and burn shit to it. I guess we just have different priorities, I care more about how well my pans work over how easy they are to clean, because they are never hard to clean when used correctly.

I will still reiterate, there are applications where stainless is preferred, but I find it to be the right pan for my needs much less often than my cast irons and copper