I have the larger set, purchased about a year and a half ago. It has the mirror finish. I liked all of the pieces except for the 12 inch skillet. It's a nice size, but it was TERRIBLE with regard to hot spots. I could actually see a line down the middle of the pan, one side brown and the other side not cooked at all. So I sent it back a few weeks ago, because it has a lifetime warranty and they said that it wasn't right that the difference in temperatures should be so acute. Sadly, the replacement pan they sent me is lighter weight than the old one and MUCH smaller. The base on the old one was 12 inches, where the base on this one is only 9, with the total size of the pan measured across the top being 12 inches on the dot. It's also more shallow. It has a brushed finish. So...if you are considering this set, get the mirror finish, it's heavier and a much better size. You will have to take your chances on the skillet, though. My 9 inch skillet is fine, no complaints, so I do think I got a lemon the first time. UPDATE: The pan they sent to replace the Tramontina TriPly Clad that I'd purchased from Walmart was from the Tramontina Gourmet line. Aside from the differences in heft (the new one is lighter) and shape, this pan is NOT induction capable, as the original one was. It will be heading back to Tramontina this week, but if anyone is shopping, pans from the Tramontina Gourmet line are NOT the same as the Triply Clad line that you can buy at Walmart. In my opinion, the Walmart pans are much nicer--heavier, the and the shape of the 12 inch fry pan is much more useful. Cj This post was edited by cj47 on Sun, Jan 20, 13 at 23:27

Calphalon Tri Ply is not discontinued and I think will be the set that I end up buying. It's great. The AC handle issue is just ridiculous, the handles actually hurt to hold and don't feel steady when gripping a larger pan. I saw a friends 20 year old AC set and the handles were so similar that I think that AC has decided to keep their handle the way it is in spite of criticism. Also, AC handles are extremely long and as straigth as a stick, so how do you store these besides hanging them from a rack? Which I don't have in my kitchen! Many thanks to this forum for unbiased opinions about cookware.

1) Tri ply is the safest bet, because the aluminum goes up the sides. This prevents food from sticking or burning on the sides. If you're going to buy a complete set, I'd get the tri-ply. 2)Some of these stainless sets have "encapsulated disc bottoms" - I would avoid these as a set, because while the bottoms are good, the sides are much worse(it's stainless only-that tends to burn or sizzle liquids). Now, for a very shallow, non-stick egg pan/pancake pan, these disc bottoms work well. Or if you need a very large stock pot for soups, then the stainless encapsulated disc is also O.K.(don't get non-stick in a stock pot).. But disc bottoms make lousy sauce pans or fry/saute pans, because the sides burn food. 3) "Copper band"- this Sear's set looks like an "encapsulated disc" and therefore I'd avoid it as a set. The copper is made to 'look' thicker than it really is. 4) Tri-ply Copper is out there- several companies sell it- it's about as good as regular stainless/alum/stainless tri-ply, but looks nice when new- the copper is harder to keep looking nice though, and is too thin to really make a difference in cooking. 5)Avoid the all-aluminum pans (with or without an anodized finish) - they cook well, but tend to warp when thin and react to tomato sauce if scratched. However, thicker, with an anodized surface is better (anodized is not the same as non-stick) if you do get it. It may scratch, and not like it if you overheat it, but it cooks great. Instead of anodized, consider--- Aluminum, but with a thin layer of stainless on the inside (very good), just make sure the aluminum is on the WHOLE pan (including sides).. This is sort of rare, but it's good because the aluminum is thicker than tri-ply and you still have the inner stainless that is non-reactive and will keep it from warping. 6)There are 5-7 ply cookware. This stuff is also very good, but very expensive. 7) Thick copper with stainless on the inside is maybe the best, but extremely expensive-heavy, and hard to keep looking nice- must be hand washed. I'd recommend the tri-ply set (do not get non-stick) and then if you need a single, non-stick egg pan, getting one with a disc bottom is ok., or a tri-ply. Also, a cast iron fry pan and a porcelain (colored) cast-iron dutch oven (casserole) makes a good addition.

"dcarch - I don't have scientific answers to your questions, but having quasi-followed Appliances over the years I've NEVER seen anyone question that electric boils faster than gas. " I will take your word for it since I have not visited that Forum. The key is to locate actual controlled studies to confirm if that is an empirical truth or one of the many anecdotal kitchen myths. I will say this again, I am not claiming that it is not true; I am saying that I have questions which I myself can't answer. "Evidently a gas flame is an even poorer delivery boy. " Either that or whoever tested gas was not aware that "watched pot never boils" :-) "Are you saying when properly adjusted, natural gas isn't a clean burning fuel? That'd be news to me, too. " Not what I meant. If gas is such a poor deliverer of heat then all the extra BTUs will be wasted in heating the air, and air conditioning is a big cost in restaurants. Gas also require an immense amount of make-up air for combustion, and to exhaust air for a restaurant to the roof thru fire proofed welded steel ducts in a high rise office building in NYC is incredibly expensive. In addition, electric cooking appliances are much easier for cleaning, and cleaning is a big problem for commercial kitchens. Why don't they use electric? "I'd guess there are many factors involved. Some I've already touched upon, and economics would certainly come into play." This heated debate really boils down (PUN + PUN!) to one single question: Except cooking in a TV studio, why no chefs prefer electric for cooking? dcarch