Please help me choose cookware based on my cooking

Hello!

I'm upgrading my cookware to BIFL items and am seeking recommendations; I'm heavily considering the Demeyere Industry and Atlantis lines since they're rivetless (possibly Cuisinart Multiclad Pro as a more affordable alternative). I'm a bit hesitant on the Atlantis due to the weight and price but also considering it since they typically heat faster.

I make thin liquid soups quite often and typically make 3-4 servings at a time (around 3L). I'm thinking a 6qt stockpot would be sufficient. I'd prefer one that heats up quickly. Is the Atlantis really a noticeable difference over the Industry stockpot?

I also need a smaller sauce pan/saucier that's bigger than 1.5qt to reheat said soups and occasionally make sauces. I can't decide between a regular sauce pan and a conical saucier as well as the size.

I would like to invest in a saute pan but am unsure of the size. I frequently meal prep 2-3lbs ground beef/turkey at a time and saute vegetables. I also like to cook certain proteins in sauces and curries. Would a 3qt be too small for this?

Thank you in advance for your input!