Like Suzanne, AllClad and Le Creuset and Le Creuset knockoffs with a smattering of Magnalite anodized, Mauviel, and "restaurant quality" aluminum pans thrown in. I also have some blue steel pans. They're great for searing and actually, making crepes.
You don't need million dollar pans to cook well, and many restaurants, if they're halfway concerned with the cookware go with a sandwich bottom only pan like Sitram... and even then only in the prep kitchen :) Stainless and copper is real difficult to maintain in a restaurant. You should see the abuse that these pans take, sometimes they can fly halfway across the room into a sink, or they get plunged into cold water as soon as they come off the fire smoking hot. They sit on a burner stacked four high and the bottoms and sides get all scraped up when the cooks start juggling for space on the range. The outside is often a layer of carbon but who cares, you don't cook with the outside part of the pan. You don't want to do that to your $100 pan do you?