What do most of you use? and is one better than the other?
I use both 2 and 3 inch pans. I like my cakes to be 3 layers of cake and layers of filling, so I use one 2 inch and one 3 inch. With recipes that are too soft I use three 2 inch pans. I also use 3 inch pans for sheetcakes so I can make them 2 inch or 3 inch. But this does not work for me with rounds or squares, that's why I use the two heights.
I use 2" pans almost exclusively. Except for a couple special circumstances, all my cakes are two 2" layers torted for 4 layers total of cake.
I do use the Wilton Decorator Preferred 6x3 round pans quite a bit, though. That's one of those special circumstances - I do a lot of "dessert cakes" in that size and the finished cake is very well balanced with 2 layers of cake and a thick layer of filling. It's adorable and tall and I can bang one of those cakes out in no time at all.