I switched to All-Clad d5 after 30 years of cooking with Magnalite Professional Anondized Aluminum.  (I couldn't stop wondering about the possible health risks of leached aluminum, so I finally made the change to stainless.)  The d5 cookware is beautiful and well-crafted, but I am, somewhat reluctantly, having to relearn some of my cooking skills, due to the difference in conductivity between the stainless and anondized aluminum.  But I plug ahead, knowing that eventually, I'll get the hang of it.  The biggest change is the heat-point on sauteing.  There's that heating "sweet spot" between too high and too low that frequently eludes me.  At any rate, I do find that the clean-up of stainless is easier than that of aluminum.  And when it's needed, I'm not afraid to use Bar Keeper's Friend or Bon Ami on the interiors of my new cookware!  My d5 doesn't have its new-out-of-the-box look any longer, but that's okay -- a well-used and loved pan ought not to look new!