Do you use extra-virgin olive oil or virgin olive oil to sauté?

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I was sitting here thinking about this today. Do you use extra-virgin olive oil or virgin olive oil to sauté? I know that Extra Virgin olive oil is more expensive than plain Virgin olive oil so which one are you supposed to use? I always use extra-virgin olive oil for every thing that I use olive oil for. It makes me wonder if I'm wasting my money by using the more expensive oil to cook with. Typically when I sautéed vegetables or meat I use a mixture of butter and extra-virgin olive oil cook it in. So, what do you think? Am I wasting money by using extra-virgin olive oil to cook in? Or should I continue to cook in extra-virgin olive oil? What do you suggest? Which olive oil do you use to cook with? I'm so confused at this point. Have a great day and happy myLotting!!!