Probably the one with the disc if you have a flat topped stove...other wise I would prefer the one with the sloped sides...
Can't flip an egg unless the pan has rounded sides.
Linda C

For sauting I think a good disk bottom is best. I've got several Volrath Intrique sautes, sauces, and fry pans that I've been very happy with. Duraware is also a decent commercial brand.

They serve different purposes.

Pans with straight sides are generally used for braising and sauteing as there is not as much evaporation. They are great for dishes cooked on the stove with a mixture or meat, veggies and sauce. Mine also go in the oven if need be for dishes that start on the stove and are braised in the oven.

The sloping sides are a more traditional frypan or skillet and are generally used to saute cutlets, fry eggs and other dishes that don't have a sauce.