1.5 or 2 .0 quart copper pot as first copper pot?

I'm thinking of buying my first casserole pot, a smaller one with one long handle. Probably used for sauces, reducing liquids and boiling eggs more than cooking soups or stews. I'm thinking of a 2 quart (18 cm diameter) pot. Is this the practical size, or is 1.5 quart more convenient? I was also thinking of getting a larger pot (3-5 quarts) but didn't think there would be as much advantage from the copper over stainless steel.

Interested to hear thoughts on the size.