Could you show how nonstick Hard Anodized Aluminum is with an example? Say you leave pasta cooking for 1 hour
If you leave pots of pasta to boil dry and burn, please avoid non-stick cookware. Most non-stick coatings turn to nasty toxic fumes if overheated.

I doubt there is any difference, besides marketing, between "hard anodized aluminum" and "anodized aluminum". The anodizing makes the surface much harder than natural aluminum. 

I do not find much anodized aluminum (AA) cookware with an AA surface available new. Much with non-stick cooking surface available. And some lined with stainless steel. Calphalon used to be the big player, until they stopped making straight AA cookware. Then started and stopped again. 

Speaking from experience of having a set of Calphalon AA cookware for twenty plus years, I would not consider AA non-stick. When frying, sauteing, etc, most things will stick, unless adequete oil, butter, or grease is used. With adequete fats I have not had a problem with sticking, except for eggs. Those are tricky buggers.

AA cookware generally can't go in the dishwasher. I have not find them especially hard to clean by hand. The green Scotch-Brite scubber pad does wonders. An occasional scrubbing with Comet keeps them pristine.