I hadn’t thought about it before, but add me to the list of people who use large Pyrex measuring cups as mixing bowls when I need something microwaveable, ovenable or with a pour spout.
No argument with what the others have said. And I echo the recommendation for the 4-cup pyrex measuring cup 1000x over.
In general I prefer stainless as it’s lighter and not breakable at all. I, too, store mixing bowls high up. I have a couple of huge stainless bowls (very handy) which would be unwieldy in glass, and it’s nice to be able to improvise a double-boiler on the rare occasions that I need one.
I also have a full set of nesting glass bowls. (Pyrex-equivalent) They come in super-handy over and over, though it’s a mild pain to pull out the right size. Since I have a teeny-tiny kitchen, I don’t have space for a big variety of dishes and bowls, so the versatility of the glass nesting bowls is most welcome.
My preference for most things is Pyrex.
I have a 2 quart measuring cup/bowl that sees the vast majority of use and a 2.5 quart that is multipurpose but is a particular favorite for leaving bread dough rise. I also use the heck out of my 2 c. measuring cup for whipping up a couple of eggs for an omelet or scrambled or making a slurry for thickening.
I do use 1 and 1.5 quart steel bowls for whipping cream and a double boiler though. My mixing bowls reside in a lower cabinet, so it’s not like I’m going to bean myself getting them out. 
The only Pyrex bowl I’ve broken in 30+ years of housekeeping was the one that flew out of my hand when I went sailing across the kitchen (barefoot, no less) after stepping in some spilled water.
I thought you were supposed to use copper for whipping cream and eggs.
I use my stainless bowls when I am mixing up a big batch of something (usually a double batch of cookies). My stand mixer has a stainless bowl, and I have a few smaller ones from another long-gone mixer that I use with my hand mixer. I have a couple of smaller glass bowls (one pyrex, the others just ceramic) that I use for smaller jobs. I also have a stack of cheap plastic bowls that my Mom gave me - she had dozens of them when she catered and once she quit, she shared her excess equipment. They’re really handy for all kinds of chores, cooking-related or otherwise.
Bottom line, I have no preference in the grand scheme of things. But I do love my great big stainless bowls! 
Copper is for whipping egg whites. The copper interacts with the egg whites to make the foam more stable. Copper doesn’t do anything special for whole eggs or whipping cream, and whites will still whip up nicely in a clean steel or glass bowl.
Stainless steel will whip fine but you can’t leave it like you can stuff whipped in copper. At least for me, things whipped in glass or pyrex have a tendency to slide down on themselves. They don’t stick to the sides for maximum airiness.
Pyrex nesting bowls are great. I also have a nice big stainless steel bowl, but I’d give that up before the Pyrex ones.
I always freak out a little bit using metal utensils, particularly a hand mixer, in pyrex. I know it’s not going to shatter on me, but it just seems wrong.
This from the guy who used to take pre-assembled lasagnas, frozen into a pyrex baking dish, straight from the freezer to the 300 degree oven.
Funny, I hesitate to whip stuff in steel bowls since I’ve had grey frosting appear before, little bits of the bowl flaked off by the beaters. Eww.
Careful with Pyrex!
I’ve had this happen to me. It’s pretty freaking scary. It just explodes, and I didn’t do any temperature change beyond from med hot oven onto wooden countertop! And the worst part isn’t that the dinner is ruined either. It’s not unheard of for pieces of the shattered hot glass to burn floors and countertops! Which then must be replaced!
I was so shocked I did a little research. It happens quite frequently actually.
Pyrex sold it’s business to another company, who still hold rights to the name. However they changed the formula they used to create the glass. Several people have petitioned to have this addressed but so far, nothing has happened.
I only buy old Pyrex now, in second hand stores, and avoid the newer stuff like the plague!
The company that used to make true pyrex (that is, borosilicate glass cookware) sold it off to another company and they switched to tempered lime glass. I have heard that if the label etched on the glass is PYREX, it’s old borosilicate glass but if it’s all lowercase, pyrex, it’s tempered lime. I can’t vouch for the accuracy of that test, though.
Supposedly, tempered lime has better mechanical strength and a higher resistance to thermal shocks than borosilicate and if it does break, it’s supposed to break into smaller and less dangerous pieces. If that’s true, though, I wonder why lab-grade pyrex is still all borosilicate.
Tempered glass is supposed to be stronger and less likely to break from a drop, but is less temperature stable, and more likely to shatter from temperature shock. I don’t buy Pyrex any more. There are other brands that still use borosilicate glass. Google is your friend.
I have both glass and stainless mixing bowls. The glass ones are in a place easier to grab, and are prettier on the table, so I use them more often. But for serious kitchen prep, I pick the bowl by its shape. Some of my stainless bowls have steeper sides and some shallower. The glass is in-between.
I prefer stainless only because they seem to have a more suitable shape for mixing. May just be the bowls I’ve personally come across, but stainless tends to be slightly narrower with higher sides. That seems to work better for me.
I have a set of 3 ceramic - 1, 2 and 4 quart; stainless - the full set with multiples of some sizes; pyrex 1, 2 and 4 quart sizes and plastic as well. While I do have a copper 2 quart size, as I almost never make meringue, it sits lonely on top of the cupboards in the utility room gathering verdigris. Oddly enough, I have a hell of a set of vintage copper cookware from the last century that also pretty much never gets used. I simply do not have the space for all the cookware I own - I have grabbed the good stuff from my Mom [she is now fully crackers with her Alzheimers and is in a resident facility] and along with my own 30 years of collecting good cookware I have an odd combination of stuff ranging from the copper stuff, to la creuset to commercial stuff I got [with the pot that blows most peoples minds … a 100 quart stock pot.]
