When you begin talking copper cookware you're also talking about a serious investment. But you cannot beat copper for conducting heat evenly - it's simply the best. Copper doesn't hold hot spots and needs the least amount of heat to come up to temperature. This means that while you'll lay out more money buying copper pans, you'll use less energy when you cook with them.
Because copper is reactive to acid many copper pans come with complete linings. Tin is one such lining as is a stainless steel-nickel blend (seen in higher end French pots). Any time you're going to be doing high-heat cooking stainless is the better option because tin melts at high temperatures (about 450 degrees).
In terms of appearance copper pans in the kitchen are very eye catching. The shiny exterior slowly patinas (if you allow it), giving a warm, well-loved look. If you want shiny pans dip them in a mix of tomato sauce or catsup and water periodically. This makes a pretty effective and cheap copper polish, otherwise you can get a commercial blend. Keeping that brand new shine on these pans, however, is going to be time-intensive.
A less expensive option to solid copper pans is stainless steel with a copper bottom. The problem with this design is that the bottom of the pan always cooks more quickly than the sides. This makes braising nearly impossible in this construction and undermines the flavor that even cooking could bring to the dish.
I confess a love affair with copper. The difference it makes in the way foods taste is seriously amazing. However, you're probably going to have to be a pretty serious cook to even consider this option, which prices out at over ,000 for an 8 piece set.
