If I had to choose one over the other, I'd get stainless. Stainless is
much more versatile and durable. I only use non-stick cookware if
there is a specific reason to do so. There are some preparations that
are a bit easier with non-stick, but it is never an absolute
requirement.

Non-stick coating are subject to damage from metal utensils and will
not stand up will to the high heat required for some cooking methods.

There are lots of reasonably priced lines of stainless cookware.
Ideally, the pots should have a thin stainless lining inside a thick
layer of a more highly conductive metal like aluminum. In the price
range you mentioned, you may be limited to a stainless pan with a
copper or aluminum "sandwich" on the bottom of the pan. This works
reasonably well. Cuisinart makes some high-quality, reasonably priced
cookware of this type of construction.

Looks for pots and pans with metal handles, as these can be place in
the oven.