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All Clad stainless steel is good to about 450 F, after which temperature, you'll have permanent discoloration as the metals that comprise the stainless alter their chemical composition. It isn't an All Clad flaw, it's the nature of stainless steel as commonly used in cookware. I have a stainless steel Italian stove top espresso that has all these shades of bronze and blue and grey from being left on without any water. The products mentioned will do a great job of keeping the outside clean and shiny. But in time all cookware is going to take up a nice used look. You'll have stuff sticking to the bottom of the stainless, don't fret.
All Clad is terrific stuff, one of the few brands where the handle stays relatively cool as you are using it, and the heat distribution is excellent. Just try boiling water in a cheap stainless pot and also in your All Clad, you'll see that bubbles form in a nice even pattern in the All Clad indicating even heating.
For your boiling water problem, just notch up the heat...and cover your pot if you aren't already. Covering speeds up the boiling process.
I've found that I actually default to different types of cookware. For high high heat, I use my seasoned cast iron skillet. Nothing is better. For making sauces, roux, anything with oil or stock, I go for my All Clad 3 qt saucier, although I recently did pick up a teflon coated 2.5 quart saucier by Anolon at Sur La Table for a loss leader price of $25 that looks to be terrific. For everything else I default to teflon coated pots and pans. As long as the temperature is below 350, teflon coated stuff is pretty good.
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