Go with what you think is best for the batch, but consider the downsides more.
Glass looks great, you can see whats going on, it's easily cleaned/sanitised, etc etc.
Whereas the shape of most glass fermenters, should be considered, because in the early stages of the ferment, when its at the most "lively" stage, you can easily end up with a mead fountain/eruption. Damn! the mess means you think about buckets having been a better option.
Sure if its relatively benign recipes like JAO, when you can fill a glass jug to the shoulders and it does its thing only getting topped up safely when the ferment calms down and then you let it finish.
Whereas batches that need more "management" say staggered nutrients or early stage aeration.......stuff like that, then its better to start a batch in a bucket.
There are many considerations that become more important with experience, plus you often aim for methods, techniques or kit that will make your life easier.
So it really depends on what kit is easily available to you.
I'd say that if you can get a 3 gallon sized bucket, then a 2 gallon batch has room for any foaming or other possible issues (not oxidation though as all the air/O2 would be displaced by the CO2 produced by the ferment).
Then if you have the means you could give a final aeration at the 1/3rd point and split it or you could finish the batch in the bucket only racking too glass once its dropped a sediment and is part way to clearing. ...
See what I mean ? Mead can be annoying as it seems to generate so many vatibles.....
Hence a bucket with a lid/hole/grommet for airlock is probably a good place too start.