I'm also running All-Clad. Not sure/don't think All-Clad meets all of your specifications, but so far mine are absolutely BIFL. I use mine on induction, propane, and sometimes natural gas (I bring my cookware with me when I'm going to be cooking for people).
Here's my pitch: we live on our sailboat. These pans get knocked around hard. Pacific Ocean storms, salt air, salt water washing, all stainless cooking utensils (my partner knocks the utensils on the rim and the inner surface :/ ). I've had some of these for ~13 years of this abuse.
We use a foot pump with a seawater feed for initial washing and then do a final rinse with RO water from the tanks. Our pans have halide damage + mineral deposits (clouding) on the inner surfaces from outright cooking abuse, but the pans themselves are doing great.
Please disregard the mess; I interrupted my partner mid-breakfast:
You can see the wear and tear, but the oil in the pan obscures the cloudingThe other side:
No clouding, but lots of polymerization.
Here is a better pic of the clouding from reducing salty and acidic marinades in our soup pot:
The white spots are just starch from prepping my lunch this morning. The dark spots however are crevice corrosion from when I "lost" the pot on a beach for two months with an inch of tallow in the pot. Don't be like me. :DHere you can see how the outside of the soup pot held up despite my dumbassery and abuse: