If you like your Proline, that’s great. I’m really happy for you.
I’m aware that not all cookware will work for all people, especially with old school items like copper and carbon steel.
There is often this notion of ‘the best cookware’ but in discussions like these, imho too little time is spent on what an user actually desires. Not everyone is willing to accept oil splatters, or a pan that will rust if you look at it the wrong way. Your choice of the Proline suggests you are a sensible man! 
Because, let’s face it, the Proline is of course the ultimate compromise - in line with my earlier remark that while it’s a good pan, it doesn’t excel in any one thing.
Emphasis has been put by Demeyere on user friendliness (dishwasher safe, Silvinox, handle ergonomics and so on) - but this has come at the expense of actual cooking performance. In fact, anybody choosing clad cookware already accepts this compromise given today’s state of engineering.
The complete opposite of this approach is for example the Paderno Grand Gourmet, where it feels like 90% of production costs has been spent on actual cooking performance.
In my view, every serious home cook taking performance as the prime focus, should take the Paderno GG as the benchmark for general cooking, and for searing specifically the De Buyer carbon steel. Any deviation from these two choices should at least offer equal cooking performance. This is why, in my kitchen, the Proline is not around anymore.
