Depends on the kitchen. A lot of places use relatively lightweight stainless with disk bottoms. A stockpot can spend a long time on the stove between washings and stainless is easier to get really clean.
If you're stuck on Vollrath (and a good place to be stuck) they make some very nice, reasonably priced stainless.
In the LA area, you can get good prices at a lot of local restaruant supply stores. My new fave is Action on Atlantic in Monterey Park; but there's Surfas in Culver City (got too well known), Star in Van Nuys, and many more. And there's Smart and Final, too.
One of the great things about Action is that it's halfway between Dumpling Master to the North on Atlantic, and "Duck Restaurant" and Elite to the South. Not to mention Ocean Star, NBC, Shin-Sen Gumi if you're tired of Chinese (Monterey Park is their yakitori and shabu-shabu branch), and on and on and on. No shortage of good asian food in Monterey Park is there? But I digress...
Have fun hunting the elusive and mighty pot,