Mr Fusion

FIRST POST Hello all, this site is amazing! I wish I found it earlier. I've been cooking for years and am trying to get better through learning new techniques, I have recently been frustrated when trying to make some things because I could never cook the food to a result that I was happy with or to a level I think I should be able to achieve. I now discover it's because I am using cheap SS pans. Try AU $80 ($75 US) for a set! I have been researching getting some nice cookware, and being in Australia, have been having difficulty finding some of the ranges I would like. I have found a brand that I really like the look and feel of called Chef Inox 'Studio' and I can get about 5 chosen pieces fairly cheaply compared to what I believe to be similar stuff from All Clad and the like (roughly $500 USD). Ignoring the '5 ply' hype of including a bonding agent (unless this does affect heat?) the pots have a thicknesses of: 0.4mm Stainless 2.5mm aluminium 0.6mm Stainless It seems that the aluminium layer is thicker than an equivalent piece form what slkinsey lists All Clad as having. Their other range, Professional, uses aluminium disk pots that have a 6mm disk. So I may pick up a few pieces in this line also. But I'm not as big a fan of the handles, so it'd mainly be for the larger stock pots maybe. The Sautese is only 18cm (7'') but I think it'd do as I only cook for two. So my question is does anybody have experience with this range? or failing that: Am I right in guessing that this core thickness will provide pretty even heat? And finally: Does the 'bonding agent' which they count as a layer affect anything? My stove is electric, with heavy disk elements, so fast heat response isn't really the main concern, I just want nice, even heat... but I do want to keep my options open in the future. Thank you for your time. -Ben.