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Guar gum, a plant colloid, costs less than agar and is better suited for growing thermophilic bacteria, but is also more difficult to handle, being more viscous and less transparent. The bacterial polysaccharide xanthan is cheaper as well but forms weaker jellies that, as with carrageenan, might result in puncturing its surface. Other colloids, like alginate (from brown seaweed) and gellan gum (from a bacterium), don’t set solely based on temperature and require additives for gelation. These additives might interfere with microbial growth and make the preparation of those jellies less handy than agar plates.
I'm not saying any of this through any sort of Apple-loving bias. I typically use a MacBook Pro for work, but I'm a Windows user at heart. Windows was my gateway to computing in the '90s, back when Macs were far more expensive than PCs. These days, I spend more time on my Windows desktop making podcasts, playing PC games and bumming around the internet than I do working on Macs.