The copper on AC may be thin, but wouldn't it still be somewhat better than just all aluminum? I'm not so much interested in the speed as the conductivy throught the pan. I cook on electric and am trying to decide on a frying pan. I was going to go with the Atlantis till I read some guys review on Amazon about his copper core heating better on his electric than ss/alum because the aluminum didn't heat all the way to the edge if he was on a smaller burner. I've been looking the copper lines but the bronze handles get really hot, the cast iron handles are way too heavy. Mauvel has a new line with 2mm copper (people say 1.6 is not enough and their 2.5 only has cast iron) that has stainless steel handles. Its about 285? more? Would I notice 100.00 worth of difference?

I've talked about this a lot in other threads, so I'll just make a brief mention here. Demeyere Atlantis is a significant step up in quality from All Clad. I have several pieces of Atlantis, and really love them! They have very even heat, and clean up very easily (and they even recommend washing them in the dishwasher!). I've attached a link to the Atlantis page at 125 West, which is the least expensive place I know of to get it. Here is a link that might be useful: Demeyere Atlantis at 125 West

I was looking at stainless steel cookware the other day. I want to buy some someday. My old set is ceramic coated and from Germany. Bought them at a mom and pop pots and pans factory in the mid 1980's. They are chipped and very well used and so thinking of getting a new set. Bad thing about the search for stainless steel is that most seem to be made in China and are bad quality...just like microwaves. I worry about dishes/cookware made in China too, the coating they use. I don't buy pretty dishes when I see they're made in China. This past summer I found a coffee mug (travel type) that looked like aluminum, made it China. Bought it even though I never buy food/drink containers made in China. After using it all these months, though, I think it's plastic made to look like aluminum. So, I was in Wal-Mart the other day and saw some more aluminum looking ones, one made in Canada (better than China) but more expensive than the one from China. Which by-the-way, is very dented up just from being put in my locker at work. The only copper things I've ever used was a tea kettle from Turkey. It got very discolored but I never babied it. I think I still have it and may have to try and clean it up.

I know it's not in your question, but I prefer Calphalon to All-Clad. I have both - I have a calphalon set I got when I got married 18 years ago and it's still going strong. In fact I love it so much I bought a new set, and took the "old" set to our summer house. I've also bought sets for my mother and MIL for Christmas, and they also love them. I have some all clad as well. I have the 12Q stock pot, various small/medium pots I picked up at the WS outlet or Marshalls, the roasting pan and the large straight sided saute pan. I prefer the calphalon because of the glass (ovenproof) lids. I like being able to SEE the food simmering without having to lift the lid. As for the difference in quality, I see none. I'm sure there might be, but the weight feels similar and I notice absolutely no difference in how food cooks in them. I find that because of the lids, I never use the all clad pots I have (except the stock pot), that is unless I have alot cooking and need two of the same size at one time. I do love the large all clad saute pan, I use it almost every time I cook. I'm not sure if calphalon makes something similar but if they did I'm sure I'd be just as happy with it.