the more £££ in grinder is giving you a more even grind throughout I’m guessing?
Yes and no. You can have flat vs conical burrs, and then bigger is generally understood to be better within each of those. There is some deep (DEEEEEEP) nerdery when it comes to burr design about the uniformity of particles being produced: “high uniformity/unimodal” I think is better for filter/pour over, whereas I think “bimodal” is better for espresso. Personally, I seem to like the flavour that conical burrs seem to produce – my Niche has the same burrs (Mazzer Kony) as pretty much every coffee shop in Sydney – so I knew what I was getting.
Otherwise, you are paying for all sorts of different things: Whether it has a timer (or even weight) based dosing, how good the motor is (high torque, low speed is better). I’m a convert to “single dosing” – which is where you are just putting the amount of beans into the grinder that you need for your shot, and then grinding absolutely all of it (+- 0.1g). My finding is that it’s much easier to dial-in your grind size when you have zero retention – leading to much better results.
The Baratza Sette was (is?) pretty much acknowledged to be the best value grinder at that end of the market – but it’s difficult to love the looks, and it’s got plastic internals which seem to fail relatively soon.
But, in the spirit of the above – pick up whatever burr grinder you can for cheap to get you started, and then see how you go from there. generally speakiing the cheaper domestic grinders will struggle down the espresso end of the grind size, but I think the ibertals are the exception to that.