Answer:
On a gas range, any cookware is good. You want a pan that will conduct the heat efficiently to prevent wasting energy. Just about any cast iron or annodized aluminum pan will be efficient. Stainless steel cookware should be be full tri-ply (also called all-clad pro-clad, etc). Standard stainless steel has the conductive metal only on the bottom, thus heat from a gas range would not enter through the sides of the pan. Try-ply stainless has the conductive metal on the bottom and the sides and allows good heat conduction.