Deciding on a pot, CI pan, and crepe pan

Hi there - I am a new forum member and I am looking to buy a few new pieces of cookware to replace worn-out stuff and add a few pieces that I don’t have. So for example, I have one 1.5 quart pot and I need another one that size. Also, 2 of the 3 frying pans I own are worn out (they were Teflon).

I have a gas burner stove (Bluestar, if that’s relevant), and I cook a lot of steaks, burgers, shrimp, eggs, bacon, crepes, and roasts. Pasta as well.
I don’t do much in the way of desserts.

I don’t like the idea of throwing away Teflon every year, but am open to a buying a dedicated Teflon pan for delicate things if I can make it last.

I am trying to decide whether this combo makes sense:
- Field no 8 CI skillet for searing meats (I don’t own any CI at the moment, and it’s a treat to myself)
- Vollrath Wear-Ever aluminum 10” pan for everyday use
- Vollrath Wear-Ever aluminum 1.5 quart pot (I need another 1.5q pot for boiling veggies and making sauces)
- Matfer Bourgeat Carbon steel crepe pan (a treat)

Just wondering ...
1. Will the Vollrath aluminum fry pan be good for bacon? I fry a lot of bacon and I find my carbon steel is not getting to the edges.

2. Should I consider a nonstick aluminum pan for crepes instead of CS? Again, my carbon steel pan is not getting to the edges, but maybe I’m doing something wrong.

3. Is the Vollrath pot good for sauces (like cheese sauce and hollondaise sauce)? My existing Copper-bottom, lightweight pot seems to do a decent enough job. I like lightweight cookware, so that’s why I chose aluminum.