re: Let's discuss cookware sets: le Creuset vs All clad copper

I have lots the standard All-clad 3-layer cookware, a few Le Creuset pieces, and some solid copper antiques and some cheap commercial aluminum/non-stick cookware. According to my FLIR camera there is very little difference between how evenly the All-clad heats vs the solid copper over gas. Solid copper responds somewhat faster but only by a few seconds. Over electric coil the All-clad did better, the copper transferred heat such that you could see the coil pattern easily through the base. Over my induction cooktop the All-clad reacted similar to over gas but with a clearly defined torus area and the cast iron was less defined and less even. I doubt the copper All-clad or the newer 5-layer stuff would do enough better over the regular All-clad to justify the cost difference to anyone not a professional chef.