I hear good things about Calphalon although I've never owned any.

Regarding the linked product: The stock pot is smallish and the sauté pan seems very deep.

I bought this All-Clad 12-quart stock pot with spaghetti cooker and steamer at a yard sale for $25. Look closely at the picture that partially shows the bottom of the stockpot. There is a very thick disc that helps prevent scorching. Look for that.

Sauté pans like this one are usually shallow with sloped sides for rapid evaporation. Tall straight sides and more than one uncrowded layer of food promote steaming or even boiling; not what you typically want in a sauté pan.