UPDATE: Well tonight I had a chance to put the AllClads to the test. Keep in mind, this is my first time ever to cook with stainless steel cookware. Let me tell you, I will never go back to non stick pans. Everything I cooked was in the same 10" fry pan(washing in between of course).
First, I cooked a batch of crepes. I was very worried about sticking, but I let the pan do IT'S work and they came out perfect. The crepes slid right off the pan into a plate. Second, I sauteed shrimp with a butter & garlic sauce. I achieved nice browning and a sauce to die for. Third, the topping for the crepe. Sliced strawberries marinated in spiced rum and sugar, reduced to a glaze.
As I said, I was truly worried about sticking, but I listened to comments from others on this site (don't use high heat, don't try and turn the food too fast, the food will release itself from the pan, etc.) and it worked out great!
I now have EVEN temps throughout the pan surface. And clean up is just as easy as with a non stick pan. I don't need the range cranking to get a good sear. And I have a set of pans that will last a heck of alot longer than any non stick pan. They are truly a dream to cook with.
Thanks for everyones help!