Demeyere Sauté Pan: Industry/5-Plus or Atlantis/Silver7

I have decided to get a 24cm sauté pan from Demeyere. (I wish they would make a 26cm one but it is what it is.)

Now, there is the choice of fully-clad vs disc-bottom. Are heated sidewalls useful in a sauté pan? I can imaging using the wall to melt the fat cap of a steak while searing it. On the other hand, the thick aluminum disc will allow better heat distribution and retention.

Is one an obviously better choice than the other? I have gas stoves. Currently, I can get the Industry for $170 and the Silver7 for $200. So, the price difference is not huge.