I've noticed Cooks Illustrated will test All-Clad against cookware they know it can beat. I saw their review on sauce pans and All-Clad was recommended. I know for a fact that solid copper out performs All-Clad in the sauce pan area. On their saute pan review (maybe test kitchen) they used a copper pan - yes All-Clad perform better there because, in my opinion, the copper does not fry well.
So you see, they compare All-Clad to copper on the items All-Clad can beat. Why not compare it to the sauce pans where good solid copper is the gold standard.