Na. I'm sure they are good, but I read a lot of complaints about their epoxy coated handles being an issue if roasting in the oven. I'm actually considering two high tech non-stick, a carbon steel and a cast iron right now.
The non-sticks are the best in the business yet too many people still complain about sticking, defects, warranty issues and short lives. Seems non stick is the way to go if you plan to replace your cookware every 3-5 years.
The cast iron is best in business, very expensive, to die for, what is there not to like about it (budget is wide open), but iron is high maint and very reactive to acids.
Try as I might, I keep looking at all of the options, the all clad aluminum or copper clad stainless with high tech ceramic coatings, another iron, then I come back to the carbon steel goddess as my favorite option, much like the iron, last forever, non-stick, less reactive than iron, heats up faster, good heat retention, good balance between even heating and better heat control, a bit less maintenance, and just engineered beautifully.
You can spend less and get pretty good cookware or even higher tech performance that might only last a few years or you can invest in cookware which is made to work well and last generations. I'm going for the throat. I'm just a home cook but I was raised on cooking by a pro-trained chef who was a close friend for ages who cut no corners.