This would be a lavish present, but it's not the best value or the best-performing pan. There is actually very little copper in the Copper Core line--the copper band visible on the exterior of the pan deceptively creates the impression that the copper layer is thick. It's not.
Are you focused exclusively on clad? If so, I would choose Demeyere Atlantis or Sitram Catering over any All-Clad. In particular for skillets, the Demeyere Proline 5-star is about as good as clad gets. If not (and he's not using induction), I would also consider a copper bimetal pan, such as Falk.
Are you focused exclusively on All-Clad? If so, their basic triply (called simply "Stainless") is actually a more even line. And their MC2 (aluminum lined with SS) is better-performing, too, except that is not fully clad, so no DW.
Another aspect to All-Clad you should know about is their handles. People tend to either love or hate that skinny "U" shape. I hate them--I find them very "turny" and the edges bite my hands unless I only use an underhand grip.
If you want to research even heat rankings, the site CenturyLife.org is very useful.