What is the cooking difference between the titanium-reinforced alloy (executive) versus the hard-anodized aluminum ( professional)? I have the proffessional and it cooks very well but I am still trying to know the difference besides the oven safe. Is it easier to clean as the professional on the outside does stain? Does it cook Faster? I do not know how to sell it for the extra price. I may need to wait until I get it and try to compare it. Any Ideas? I do want to be educated!!!