Is copper so good?

I love to cook, and I think I am a pretty good cook, but I have yet to spend the money for copper cookware. Is it really necessary? I mean does it really make a huge difference or is just something to have? How many chefs actually cook with copper in their kitchens?

Thanks for all replies.

[Greg]

In my kitchen at home, I have a pretty rag-tag assortment of pans; none of them are copper. At work, I have mostly aluminum. Other than looks, it's only attractive feature is the rate at which it conducts heat (approx. twice as fast as aluminum, almost 7 times faster than stainless or cast iron). A chef I know uses All-Clad in her working kitchen; she's had the same pans for seven years. Pretty durable, I'd say.

Copper is pretty, but it is not necessary. I myself prefer a good old broken-in black French saute pan. The only time I would choose copper over something else would be in the case of a copper bowl for whipping egg whites. Best tool for the job (along with your whisk).