What is the best frying pan for even heating, using a large pan on a much smaller burner? Most often in the past I have cooked on a gas range, which I prefer rather than electric. But recently we moved and since I am renting stuck with a rather modest electric range.

The elements are 5" and 7" diameter, and frying pans I have are around 12" diameter and non-stick.
I have had real problems where the center of the pan cooks hotter than the edges and I have to move food around alot to get even cooking.

I am not looking for brand recommendations, but what kind (material-wise) of frying pan is most suited for even heat distribution? Either regular or non-stick does not matter to me.
Aluminum and copper are the best heat conductors you'll find in a pan (actually they are about the best heat conductors in general). Get the thickest you can get/afford, possibly a layered (clad) construction.