Tomturbomatic:
I've come to the classic Farberware party a little late- I recently had to give up my Farberware Advantage (Kelly Beard owns it now) due to arthritis. The Advantage was simply too heavy, so I began collecting the aluminium-clad.
I have found it to be extremely efficient, both pots and pans. In fact, I sometimes have to use Flame-Tamers to maintain a simmer. I have three pieces of the new cap-base Farberware- a 3-quart saucier, a 10-inch saute pan, and an 8-inch saute pan. Efficiency is about the same, but the new base is a booger to clean. There is a very deeply impressed Farberware logo on the bottom of each piece that just LOOOOOVES to pick up grease and burn it into the lettering of the logo. Since I likes me some clean cookware, it's been a bit of a struggle to maintain.
You might also like to know that I've experienced compatibility problems between American Farberware and the new stuff made in Thailand. The sizes are ever so slightly different, with the result that parts are not always interchangeable. The new double boiler and steamer inserts don't fit the old stuff; I had to return a Thai-made double boiler insert bought for my three-quart saucepans and look for a vintage one. The Thai insert was a tiny amount too small, and would not sit firmly on the saucepan. Other consumers report the same problem.
However, I'm so pleased overall that I have about two dozen pieces, and I'm looking for more. My favourite pieces are the two 12-inch skillets I have- one with the low dome lid and one with the high dome lid. Great for sauteing.