"Kent" > wrote:
> 2. I don't think it makes any sense to have either aluminum or copper
> on the vertical sides of a saucepan. Saucepans get heated directly, by the
> heat source
> below. What heat moves up the sides is miniscule. The extra weight and
> heft
> of the fully clad cookware is something I wouldn't want.

The problem is on a gas stove, the heat is not all at the bottom of the pan.
A significant amount goes up the side of the pan. On my non-fully clad
cookware, there tends to be a zone right around the diameter of the pan
where contents tend to boil or burn. On the fully clad cookware, this effect
is not as pronounced, as the heat on the sides is more even. This problem
tends to happen more with smaller amounts in the pan. If one was just
boiling a full pot of water, it really wouldn't matter if the pot was clad
at all, bottom or sides.

I suppose the effects are going to be different on an electric or induction
stove, because the heat is concentrated almost totally on the pan bottom.