"Buy what you want" has seldom been more true than when selecting cookpots, in so far as the effect the material has on how much fuel you'll use. I've tried and tried to demonstrate that aluminum or titanium has an advantage and cannot verify a measurable difference. I've gone so far as to compare similarly shaped titanium and aluminum pots where the aluminum pot had a heat exchanger base, and still could not discern a difference in the amount of fuel it takes to bring water to boil. Of course there's a difference, however small, but I'm forced to conclude that it simply doesn't comprise a meaningful factor when compared to the more important variables, i.e., burner and windscreen design. Put another way, pot dimensions and lid design have an effect on efficiency, pot material doesn't.
And don't get me started on painting the things black :-)
My experience has been that aluminum is somewhat better for "cooking" than titanium because the heat spreads evenly across the pot bottom, reducing hot spots and burning. This makes both browning and simmering easier, as well as cleanup. For boiling water there's not a shred of difference. Ti pots and cups are easier to handle and drink out of because the sides and rims stay relatively cool while aluminum cookware heats evenly and fully, i.e., hot! Finally, I've never dented a Ti pot and pretty much all my Al pots have acquired dents, bends and the like. Ti's strength is quite remarkable, especially considering how thin they make the cookware. While some aluminum alloys are quite a bit stronger than others, they all dent and distort.