It really depends a lot on what sort pan you want. For saucepans, I have yet to find anything better than All-Clad stainless steel. (They are pricy, though.) For non-stick skillets, you would have a hard time doing better than T-Fal professional series; they have five layers of non-stick, where most others have only three. Some of my favorite pans are really cheap: a Lodge cast-iron skillet, a big aluminum saute pan from a restaurant supply store, and an enameled cast-iron Dutch oven from Aldi's. If I really wanted to get someone's attention, I'd get some All-Clad. They're made really well, they heat extremely evenly due to the heavy, layered bottom, and they look pretty spiffy, too.
I'd avoid Calphalon (overpriced anodized aluminum), thin stainless steel (e.g., Revere-ware), or Cuisinart (decent, but overpriced).
Hope this help,
Jim