Yes, I think cast iron and carbon steel cookware are difficult for professional dishwashers – cast iron more so. Aluminum cookware are great in professional kitchens. They are cheap, great heat response, good heat evenness, light-weight. Yes, they easily dent, but at least they don’t break. Drop an aluminum pan vs drop an enameled cast iron pan on a kitchen floor.
Wok cooking is different. Carbon steel can take on the seasoning very easily and remain nonstick at high temperature. Carbon steel can also take on a lot of physical and thermal abuses which are unavoidable in wok cooking: sudden heating and cooling, banging the wok at all angles. These are parts of the techniques.
An even cooking temperature surface is not needed for a wok – unlike a fry pan or saute pan. The idea is to move the foods around quickly so that no food stays at one spot…etc. This is also why the nonstick seasoning property is important. Adding all of these together, bare carbon steel and bare cast iron coowkare are the two top choices. In my experience, I have little trouble seasoning the carbon steel and cast iron cookware. However, I could not do a good job on my stainless steel. The seasoning on a stainless steel is uneven and they are not durable. They fall off easily.
Nice to hear about the Never Burn, a few years ago we were discussing the Never Burn on the CHOWHOUND too. It looks to be a super even heating cookware. Afterall, movable liquid conduct heat even better than metals. However, this only ensure a very even heating surface, not a very even movement within the pot. e.g. for thick liquid, convection may not be sufficient to move the liquid from top to bottom and bottom to top. Are you stirring the pot often by hand or do you have one of the automatic pot stirrers?
Like you have said, knowing when to use what tools based on the need is very important – finding the correct cooking material for the cooking technique is the key.