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There are differences in flavor between oils. That is very much personal preference - liking a strong flavor for itself, or liking a weak flavor so that the flavor of the food being cooked is more prominent.

But one thing is very scientific: **the effect of heat**. This is commonly referred to by the **smoke point**. Basically, you want to use oil with a high smoke point for frying and lower is OK (but not required) for other types of cooking and for cold uses (e.g., salad dressing).

From [the Wikipedia article on Smoke Point](https://en.wikipedia.org/wiki/Smoke_point):

* Rapeseed (which is apparently the same as Canola Oil - which is how I know it): 204 C/400 F (for refined, which I think is most common)
* Sunflower (refined, there are several other types): 232 C/450 F

Some other very common oils:

* Olive: 210 C/410 F (Virgin; Extra Virgin varies but lower)
* Coconut: 232 C/450 F
* Peanut: 232 C/450 F

My guess is that Sunflower oil (as long as it is refined, and comparing to refined Rapeseed/Canola) would be a reasonable substitute for most purposes. Olive oil tends to have a much stronger flavor (love it or hate it) but probably avoid the Extra Virgin Olive Oil for any high heat uses.