I have decided on SS clad cookware, but the choice of conductive core is still up in the air. Is there a visible/measurable difference between copper core and aluminum core SS clad cookware? I am dying to know whether I should pay $1800 for All-Clad Copper Core or $239 for Tramontina's Tri-Ply aluminum core (or something like it: Cuisinart Pro-Clad, Kitchenaid, etc.).
I have scoured the web, and while everyone agrees that copper is a MUCH better conductor than aluminum, to date objective, scientific comparisons have escaped my net and Google. The closest I've come is on cookingforengineers.com, wherefrom I infer it's a practical wash due to copper's higher conductivity being hampered by its heat capacity: http://www.cookingforengineers.com/ar..., see section "Pulling it together: thermal diffusivity"). But sadly, no measurements are done as to evenness, speed of heating/cooling, etc.
Does anyone have any firsthand observations or, better yet, measured differences between aluminum core and copper core? 'Cause I'm willing to drop the coin, but only if it's noticeably better. Please, help me out, o sage chefs!
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