Kegs work best for me. They aren't as cheap as a bucket, but they're way cheaper than a conical. I brew 3 gallon batches, so a 5 gallon keg with a floating dip tube is a perfect fermenter for me. They let me pressure ferment, spund, and allow for easy closed transfers to a serving keg with minimal oxygen exposure post-pitching. I don't top-crop, and I don't often repitch yeast - both of these would be more challenging in a keg vs a bucket or a conical.
As far as cleaning goes, a long soak in hot PBW works for me. To be perfectly honest, I'm a pretty lazy brewer. I don't typically break the whole keg down after each use to clean. I just make sure PBW gets run through all the dip tubes once or twice during the soak. I've never had an infection that I know of, but I can see obsessive cleaners (no judgement) having some OCD fits when fermenting in kegs.
Kegs may not be the ideal fermenter for everyone, but they certainly check all the boxes for me.