Stamped knives are stamped from a sheet of steel- therefore the metal is all one thickness (or thinness).
Forged knives will be thicker at the back and taper to the front.
So- a stamped knife will never have a bolster, a forged knife may or may not.
From what I've seen, encapsulated-aluminum disk bottom pans and straight aluminum pans are simply prone to warping. The aluminum is just too soft and can't take the mechanical stress, and the disk-bottom pans have problems with dissimilar metals. Different metals expand at different rates, and thus will separate over time if heated and cooled repeatedly.
Now, it's possible to get a disk-bottom pan that won't warp or separate, but the outer jacket of stainless must be quite thick, at least 2 mm. The disk in the bottom also has to be completely covered by the steel -- if you can see a different looking metal peeping out, the pan is a no-starter for you. It'll probably be a heavier, thicker pan, with fairly thick walls as well.
The simplest solution is to use a pan that's cast-iron, all-stainless, or multi-ply AKA clad aluminum/copper. Cast-iron is too thick and rigid to warp, and is a homogeneous material, so it isn't prone to problems from dissimilar metals. All-stainless is stronger and more elastic, and again homogeneous. It has lousy heat conduction though.
Multi-ply pans avoid warping because they're better made and incorporate thicker outer layers of stainless, which hold the pan rigid against warping. I think the process by which the aluminum or copper is contained in the stainless is also more robust.
Best Answer
Have never seen white teflon coating on cookware (even if white teflon exists in other applications); if you want to minimize exposure to teflon fumes in case of overheating accidents (eg if you have pet birds in the house), be aware that some ceramic lined pans have a teflon protected outside.
Some black/grey/patterned "ceramic" coatings, however, seem to be hybrid (teflon reinforced with ceramic dust).
If in doubt, check whether there is a manufacturer and product name for the coating mentioned on the packaging - this is common with good quality coated cookware, you can then look up the specs for it on the internet. If such research yields unclear results, that does not speak for the quality of the coating.
Be aware that the average ceramic coating you'll find on cookware is far from equal to teflon in nonstick properties, seems to be more sensitive to thermal shock or other damage - while it will not come off, it will quickly lose the nonstick properties. Also, white ceramic coatings can stain.