A classic pour over cone really just has to be rinsed hot after using if you’re using it every day, soap and sponge if an oily coffee leaves a residue over time. A metal or plastic v60 has no risk of breaking while rinsing too

It drains quickly if you grind typically, so you do have to stand over it for 2-3 minutes while you pour, though you have some breaks in there, so it’s easy to make toast or something at the same time.

Some flavors typical of drip will be weaker, like heavier and smoky or chicolatey notes, while others will be much stronger and richer, like caramel, fruit, tea, and what people call juiciness. The biggest draw, though, is the ability to customize every single part of the process, so you can find ways to recreate what you like from drip (be it by grinding finer, using less or hotter water, pouring quickly/slowly, etc.) and bring out notes that might get muted by a drip machine. That said, the added lighter notes with pour over definitely make most sense for black coffee or with just a dash of sugar, so if you like milk/creamer, drip might make more sense to stick with (no judgment, that’s why I have multiple options myself :)