I seem to use a bit of everything, depending what I am cooking, and my pantry reflects it! I use raw or palm sugar for Asian dishes and brown or caster sugar, maple or golden syrup and honey for baking.
I have started experimenting with stevia to see if it changes the end product taste or how it is cooked. So far, so good, which is great is you need to reduce your sugar intake!
We only use sugar or brown sugar in sweet or savoury food. We mainly use it in savoury food, as we rarely bake at all. We do make desserts if we are having people over for dinner, but don't make cakes or biscuits. I made a chocolate rough slice last weekend as I was going to my sons, so gave it to my daughter in law. My daughter ate the rest, and was quite upset when it all went !!!