It depends on what she wants.
For non-stick, I really like Bialetti ceramic coated.
For stainless, All-clad is the best, but, Calphalon is quite nice
I have been looking at the carbon steel, they are great. But, they require the same care as cast iron. And some folks find them to be heavy
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."