I work in a gourmet kitchen store and we sell several brands, the most popular being All-Clad, Calphlond and Cuisinart...Keep in mind within these brands there are several lines and price ranges...
I prefer the All-Clad Stainless Steel...It is an aluminum core sandwiched between layers of stainless steel...Incredibly even heating...the cadillac of cookware in my opinion...They have stainless steel lids, and can go from stove top to oven..They are made in the USA and have a great warranty too. They certainly are pricey, but I really like mine.
My co-worker has the Calphalon stainless steel set and loves hers. They too have an aluminum core sandwiched between stainless steel. They are made in China, and have glass lids which a lot of folks prefer.
The Cuisinart line that we carry has an aluminum bottom sandwiched between stainless steel..They are the least expensive but still very nice quality, and very popular because a 10 piece set runs around $149.99
If you like non-stick, Calphalon has a great line of nonstick cookware called Contemporary Nonstick....I have a couple of these myself and they cook really well. They have an anodized exterior and brushed stainless handles, and look more contemporary in shape than regular pans. Very attractive.
I also think it is okay to buy the pans you need to do the job you have in mind for them, and not be forced to stick to just a certain set. I have both all-clad, calphalon, berndes (a really nice nonstick line from Germany) lodge cast iron and the revere ware I got when I got married on my pot rack...I use all of them!
A note to nonstick users...You may have better results with your nonstick cookware if you 1) avoid aerosol nonstick sprays (rub a little butter or oil on with a paper towel or get a spritz bottle and spritz on your vegetable or olive oil--the aerosol cooking sprays tend to build up over time and eat away at the nonstick coating and also create a gummy build up) 2) be sure to use either nylon or wood utensils with your nonstick cookware to avoid scratching the surface and finally 3) bring your meat/chicken to room temperature before putting in your pan. Cold food and hot pans tend to stick together...
Happy Cooking!
I have the professional non-stick series. I see they are doing away with that line and bringing out a couple new lines. I wanted an omelet pan, luckily I found one that was on clearance.
You do get used to the weight. If you had a bad arm/shoulder they would be hard to handle. That's about the only downside thus far. I've had mine for almost a year and a half. My sister has had hers 6 yrs. and she loves her also. They clean up wonderful. But the pots have to hand washed, no dishwasher. They lids can go in th d/w though. Things cook fast in them. They tell you to start out cooking on low heat until you get used to them. I'm still boiling things over from time to time.
I have cooked with several different types of cookware and by far Calphalon is the BEST!!
