I like to make stock, broth, and soup, and am fussy about technique and ingredients. I need a new stock pot and have looked at a few that might be suitable. They are all single gauge pots. However, I am on a fixed income, and don't have a lot of disposable income at this point, so if I can save some money I'm all for it. What advantage does a single gauge pot have over a disk bottomed pot, assuming both are of good quality and materials? Apart from a couple of small items, all my cookware is single gauge, and I'm quite happy with the way they cook. Will I notice any difference between a single gauge and a disk bottom stock pot, and if so, what might that difference be? FWIW, I'm not too interested in brand recommendations specifically, but more interested in the technical and practical advantages and disadvantages of the two types of construction. Thanks!