Are you talking about the commercial hard-anodized? I just bought a few pieces and got them via UPS this week. How well do they stand up to things like stacking and the occasional knocking around? I try to be careful with everything but I have a ton of clutter in my cabinets. I've read all about how to clean and how not to clean them though.
I got my stuff cheap, The 9" skillet with lid (Amazon Gold Box -- $17.99 !!!!!) and the extra large set (12qt stock with lid, 5qt saute pan with lid, and 12" omlette pan) for $99.
I've still got my mother's old revereware until I can finish out the collection.
I use just the plain Calphalon, not the non-stick. However, I do like a couple skillets to be non-stick for eggs and such. Cookware is such a personal thing and I'm sure you'll find everyone likes something a little different.
I don't like a shiney finish because they start showing scratches very soon, I don't like everything to be non-stick because I like to use my whisk a lot, I would love to have a few copper pieces but haven't gotten around to it (they are great conductors of heat). I really like that matte gray finish of the calphalon because it holds up well, though you do have to clean it properly AFTER EACH USE. I've had a set for 15 years and they still look new.