Earlier quoted context omitted.
For some reason I always thought that for most cooking you want the pan to be at the desired final temperature before throwing in the ingredients anyway to get the optimum taste and texture.
Thinner pans heat up faster
Cast iron pans are actually not great at heat transfer, which is why you see pans like all clad where there's aluminum or copper clad in steel. They are really good at holding heat though, so when you put something cool into them they don't immediately get cold.
Most people really don't care about this though. If you're a foodie, you're probably not going to be satisfied with the $5 wal mart nonstick pan, because it's a thing you care about. For everyone else who doesn't care, they either have a completely different definition of what 'good performance' is (and buy accordingly) or they don't cook anyway.