I don't have either, so no help as far as experience. I think they are both 5-ply, correct? Both have riveted handles instead of welded. I've read threads on Chowhound about the two and the biggest concern ends up being how the handles work for the individual, haha!

You might google "chowhound mauviel m'cook" and take a look at those threads.

I'm tossing my all clad and cheering. I have induction and all clad just doesn't do the job. Takes too long to heat up and doesn't distribute heat well. If you use gas, this isn't a problem.

Are you literally tossing your all clad, beachlily? If you'd rather sell it, I would probably be interested. Daughter san will need cookware for her apartment next year and I'm looking for quality stuff for her. If you would consider that, you can email me through Gardenweb.

The Mauviel looks nicer but as you say, you're not going to look a it! But then, I'm biased! It IS quality equipment.

Sorry, John, I'm down to my last piece and it has been claimed. I give stuff to people we know who can not afford what ever it is. So, so glad to have it gone! The four pieces of Calphalon I picked up are head and shoulders above the All clad. My induction performs so well that the change was necessary.

beachlily,
What All-Clad line was it? Was it one that is not induction compatible, or one that is purported to be induction compatible? I ask because someone on Chowhound that even though their All-Clad is magnetic, it doesn't perform well on their induction cooktop. I think they now use a combination of Debuyer and cast iron.

Hmmm, I have a couple of regular SS All-clad and I'm happy with it on induction. I have one large Calphalon omelet pan that warped on me. Large skillets seem to have that problem, from what I've read.
I have a variety of makers that all perform great...at least compared to my old radiant top!
D5 and Mauviel aren't going to be fast responders, but you'll have very even heating.
I'm going to try Vollrath Tribute when I decide I want another piece of cookware. Nice thick aluminum in SS. Supposed to be wonderfully responsive and even.

Beachlily, I think I'm in your general vicinity. I've seen you post on the Gardening section. I have blooms on a volunteer tomato, hahah! Makes my northern relatives crazy.

I have gas so the induction performance isn't a concern now, but I do want it to be compatible since we intend to keep it for a long time and another move may be a possibility in the future. I think the d5 All-Clad is supposed to perform well with induction, or at the least better than the original SS. I do notice the All-Clad is definitely heavier. They are both 5 layer but I believe the Mauviel is SS with AL and AL allows and the All-Clad has SS between AL layers. Wondering if the Mauviel would be a bit more responsive will all AL as its layers?

The additional layers slow down response a bit. I would bet the difference between the two is marginal and not really noticeable in the thick of cooking a meal. I've read that both take quite a while to heat up and cool down, compared to triply or other conductive materials.

When we talk about responsiveness with induction, this translates closely to that of gas. Instant changes in the amount of heat affecting the pan is a wonderful thing. You lose some of that with all the layers.

If I were in your shoes I would look at how comfortable they are to use. Handles, balance, helper handles, etc. Then buy individual pieces where evenness is more important than responsiveness, braising for instance.

For sautés or sauces, look for pans that heat and cool quickly. The Tribute line I mentioned (Calphalon, CIA, Cuisinart, Tramontina, etc) would take you from gas to induction and is DW safe. If you hand wash, copper and aluminum will do the job perfectly.
For high heat, you'll want carbon steel or cast iron.

I don't think one line will do every job well. For the amount of money they are asking, I'd be peeved if my garlic burned or I used too high a heat and a pan warped!

alex, I have cherry tomatoes bearing all we can eat right now.

About induction, when I had problems 4 yr ago with the first Kenmore stove, our Canadian friends volunteered to pick up Lagostina pans in Canada and bring them down to us. They are wonderful and not at all expensive.

We did find that the All clad handles got very, very hot. Calphalon handles are fine--very little heat transfer.