I prefer hard anodized to titanium. I have a GSI hard anodized set that I adore and do not regret spending the money on one bit. I also have a titanium set I purchased from backcountry under their house brand, Stoic. Titanium scorches so easily I have never successfully cooked with it without burning a little something something. That said I like to cook while I camp. I do eggs for breakfast for the first few days and steak the first night. We catch fish, bread them and fry them to make fish tacos. We also have rehydrated chili, lentils, pasta sauces. Maybe I am a bad cook but I stink at cooking on titanium. It makes it so much more work.
I also have large aluminum sets that I use for group cooking. These are not hard anodized but simply teflon coated aluminum. They also cook easy. I do not burn food very often with these even though I am cooking for large groups when I use them.
Bottom line: The hard anodized stuff cleans up really easy, distributes heat better, and makes cooking for me easier. If you are however just boiling water, I guess this does not matter as much. I might move to packaging my dehydrated meals in those sealer bags and have more of a boil in a bag system.
I would be interested to hear what Laurie March uses to cook with.