I sometimes see marketing claims about “surgical” stainless steel, which is a meaningless term. I’ve even seen regular 304 stainless steel being advertised as “surgical” before. 316 stainless is just more corrosion resistant than 304; it’s not worth paying a premium for it unless you are a commercial kitchen or cook a LOT of acidic/salty meals. You can also find nickel-free stainless, but unless you suffer from nickel allergies, that’s not worth a premium. And titanium, while nice as a hardening agent, is unnecessary for cookware.)
Then there are companies out there that promote their cookware as “waterless,” when really they just mean “steaming without a steamer basket, like a low-tech pressure cooker without the pressure.” If you have a decent-quality pot with heavy-enough lid, you can steam food without a steamer basket if you measure the water very carefully so that most of the water is water vapor during cooking and so there is very little water at the end of the cooking process. I’d rather have a larger margin for error, so I use steamer baskets instead.
None of this means that so-called waterless cookware is bad. In fact, some waterless cookware is quite good. But oftentimes you can get similar performance for a lot less money. Generally speaking, think twice about buying from companies that: