"Charles Demas" > wrote in message
...
> In article >,
> Douglas Reynolds > wrote:
> >
> >What I really meant is: Is there a functional difference? - a functional
> >reason for the difference? Would fully-clad cookware cook better with a
> >thicker bottom? Would disk-bottom cookware cook just as well with a
bottom
> >no thicker than fully-clad cookware?
>
> Fully clad cookware has a copper core to even out the temperature
> over the pan. This is what the disk bottomed stuff is also trying
> to do. Thicker bottoms mean more even temperature over the
> pan bottom. How even depends on the thickness.
>
Most good/high quality fully-clad cookware (All-Clad Stainless, Calphalon
Tri-Ply, Viking, Kitchenaid) has a core not of copper but of aluminum, the
same material used for disks. So it appears the question remains.