I have one of each (different metals because they came in turkey fryer kits from different manufacturers). I use the aluminum one for the boil because it holds more volume. Both pots are tall and skinny, and I second Martin's suggestion about getting a wide pot. My pots are too narrow to be able to form a trub cone after the boil no matter how vigorous or long I whirpool.
If you are brewing inside on a glass-top stove, you'll want stainless because those pots have nice smooth, flat bottoms that make full contact with the stovetop and won't scratch the stove glass (learned that the hard way). If you get a thin-walled aluminum pot (i.e., one on the lower end of the price scale), be careful if you are using one of those intense jet propane burners, the ones that put out an intense, narrow flame. They can create a decent hot spot in the bottom of the pot where you could get some scorching, especially if you don't turn off the burner when dumping in liquid extract. Higher-end aluminum pots and the stainless ones have thicker bottoms that spread out the heat better.