In the making of stocks, many prefer the disk bottom. It's said that it enhances the convection factor. Hot liquid on the bottom rises, cools more rapidly due to the thinner sides, and returns to the bottom. The theory is that the motion of the liquid is greater, enhancing the interaction of liquid and solid ingredients. I do know that my disk bottom stock pots perform very well--I would not think of spending the extra for clad.
"To be broke is not a disgrace, it is only a catastrophe." -- Nero Wolfe/Rex Stout