They look nice but the rivets inside are a bitch to clean around. It's not a problem in taller stock pots but in skillets and smaller pots, rivets inside the pan are a bitch to clean when oil sets up around them. All-Clad, Mauviel, Cuisinart, practically all brands have rivets like that.
Kitchenaid makes rivet-less pans that are less expensive and are pretty good too. I own one sauce pan of theirs, it's good. Some pits are beginning to show after a couple of years even though I clean and dry it after use. It's just cosmetic though.
If you aren't turned off by the prices of Mauviel, I'd recommend Demeyere. I'm pretty happy with the Demeyere Atlantis skillets and pans that I picked up. Cast iron used to be my go-to and I still use them but the multilayer heat distribution of modern stainless pans is surprisingly good and Demyere Atlantis uses more layers for better heat distribution. I cook a lot and these pans make cooking less fussy and easier. Without the rivets, cleanup is easy too. No signs of pitting on these and I use them daily for a couple of years.
https://www.zwilling.com/us/demeyere/cookware/atlantis/
I wouldn't get their wok and I don't think an expensive stock pot or larger dutch oven is worth it but their smaller sauce pans, saute pans and their skillets are great.
It won't make your cooking better but it makes cooking more enjoyable to have something that simply heats evenly and does the job without fussing with them.
Ask me about kitchen knives and you'll find I'm even more opinionated about them.