Some time ago, I bought a Taima Titanium cutting board, and I will admit I was scared of it at first, for it is counter-intuitive that it should not damage your knives, but after using it for quite some time I finally feel confident to say that it does not. I think this issue is probably the biggest thing that would make people hesitate about using any titanium cutting board. Today my knives have become friends with it.
Are there cheaper titanium cutting boards? Yes, but they will also be flimsier. The Taima boards are nice and sturdy andtruly a pleasure to work with.
As to the cookware, it certainly does have superior heat distribution, and I can easily do such things as heating up some seeds, like Panchpuran, just to release the flavor.
I can brown some onions, and when I start to see those brown edges, I can kick off the rest of the session by adding some broth and begin to build my dish. And I can cook spinach without adding any water, just as long as I do not use excessive heat, I can cook it in its own juices.
To me, this was my biggest discovery in kitchen tech for the last few years. Highly recommended, expecially for oil free or even waterless cooking, as we practice in the #WFPB kitchen.