That's a good question. I know there are others way more expert at cookware than I am. I researched stainless steel pans a few months ago when I decided to buy one.
I ended up buying a Calphalon 10" tri-ply, and I love that pan, although I can't obviously compare it to the All-Clad that I didn't buy. It seemed overpriced, and in the end I made my choice on the shape of the handle. The All-clad has a straight, high handle that seems great for flipping omelettes or crepes or something.. but that's not what I'm using that pan for (more like steaks, chicken, pork, fish & seafood, sauces, etc..).
I bought another big calphalon stainless steel saute pan that I got for a bargain at Marshall's (You can also try Ross if you have one around). It goes in the oven, but I've never tried. I use it for big casserole dishes, braising, paella, risotto etc.. it's great too, love it. Here again I preferred the shape of the Calphalon over the All-Clad.
There's also Demeyer and Mauviel, if you want to go crazy... :D