Sur La Table Copper Pan

So last week I came across an ebay listing of a 9.5 inch/24 cm Sur La Table copper skillet. I bought it for $59 + tax + shipping for a total of about $75. I don't know the exact thickness but judging by its weight, it's approximately 2-2.5mm thick in total. Anyone have any suggestions in what to cook in it for the best copper cooking experience? I've only cooked stuff that didn't ask much for it but so far I'm underwhelmed and am glad that I didn't pay the usual full price that copper cookware normally go for. I also did a side by side water boil test with my thin clad Technique pan. Using a cup of water in both, I set it onto equal burners and boiled it side by side. The clad pan came to a boil about 45 seconds faster than the copper pan and even just preheating it with the same setting I do with other skillets and it takes a surprisingly long time to come up to cooking temperature. I've seen posts on here and Amazon reviews where cooks say that copper doesn't really need to be used on heat settings above medium to cook properly, but in my so far limited experience it feels inadequate to me. I've seen the same be said about tri-ply pans as well. For both construction types I still have to cook in medium-high to high heat to get any sort of adequate browning.