I put three cups of water in my Cuisinart 3 quart saucepan and three cups of water in my Demeyere 3.5 quart saucier. The former has a disk bottom; the latter is 7-ply cladded up to to rim. Both have nearly identical diameter bottoms.
On an electric range both on larger burners, they started producing bubbles about the same time, but the Cuisinart came to a full boil about thirty seconds before the Demeyere. Both pots had lids on except when I checked for the boil, at which point I pulled the lids off and on in unison.
I let things cool down and repeated with the pots on opposite burners. Same result, except this time the Cuisinart was about 15 second faster.
I have read that cladded pots pipe the heat from the bottom of the pot to the sides, where heat is then lost to the room. Heat conducts through temperature differential, and once the liquid in the pot is hotter than the ambient air temperature then the heat in the side of the pot is lost to the cooler air. So the results of my little experiment tended to prove that hypothesis. Disk bottom saucepans heat faster than cladded saucepans. But the difference is not large. Total time to boil for the Cuisinart was a little over three minutes.
I agree it would have been better if both pots were saucepans, so I invite others with the right pans to conduct the same experiment and report back.