Me, I'm addicted to those infomercial stuff. I know they usually get worse with each use, but by the time I'm ready to throw them out, a new product with even better innovations is usually already advertising on TV. They are cheap enough that I don't mind replacing them often.
But if you are more the type that like to have a favourite/trusty item you can go back to every time you cook, then All-Clad would be the default choice.
In general, for even cooking and good heat retention, thickness is more important than the number of plies. For low and slow cooking, fully-clad is better than disc bottom. Exceptions abound, however.