No pun intended but it all boils down to technique, use of appropriate burners that spread the heat out rather than concentrate it at one point or a ring, heating things up slower and being prepared to stir it more often, constantly even. Adding more water than the recipe requires helps if you fo insist on wacking the stove up to full. Most of the ti pots I have are non stick Evernew ones and perhaps the coating makes a difference but so long as you put sufficient oil in you can do fry ups in them easy. Most times all you need to do is bring whatever it is up to temperature stirring like mad then slap it in a pot cozy to finish cooking.
I've not used hard anodized aluminium much so I cant say al ot about that but I've known old school sluminium pans corrode remarkably easy in conditions were its hard to keep them bone dry when not being used, leaving pits that are hard to clean and are potentially germ traps. small scratches on my old MSR Titan pot seam to fill, themselves in over time. Also water kept in Aluminium or steel containers seams to taint after a short time although that may be just me / what I'm suspectable to.
The cost of ti is horrendous but since I'm of a age now when good kit will outlast me what the hell? I wont be replacing any of it and even a small reduction in my burden Is a good thing, although stopping filling my face so much would have a much greater effect I guess....
The TSR-2 was partly made of ti as well, one of the great might have beens of British aviation. I've a few rivets left over from the project they were selling off for funds at RAF Cosford where they have one.
I digress. In my experience Ti is no more difficult to cook with than a thin steel wok. Search the internet and you'll find no end of examples of folks cooking elaborate dishes in the field using ti pots.
Nobodies making anyone buy or use Ti pots, perhaps even some aint capable of using them, I've known folk who can burn water. But if you don't mind poncing about a bit more they are a perfectly viable option.
ATB
Tom