However, make sure that the core goes up the sides of the pans for even heat all around.

They make some budget-line pots (such as Emerilware, I think) where the copper core is only on the bottom of the pan, not up the sides. Don't get me wrong--they're still great pots. But they're not as good as regular up-the-sides All-Clad. You'd rather have the regular stainless/aluminum ones than ones that only have a core on the bottom, even if that core is copper.

copper conducts heat better and more evenly than aluminum, which is what is in the middle of the stainless ones. the difference would be unnoticeable to most cooks, but if you are a 'chef' you might want copper.

What is the difference between their copper core and the regular set? I see a good deal on them, but do not know much about cookware other than that I would to replace the pots I've inherited over the years.