From the FAQ in the Boilermaker section of Blichmann's site:
Do I need a clad bottom?
Clad bottoms are great for cooking viscous foods like spaghetti or gravies, especially on an electric stove. Because these foods don't convect like thinner liquids (such as beer wort), scorching is more likely. With the full rolling boil of a wort boil, and the use of a gas/propane burner, scorching is not an issue, even on the lightest worts. Our research and development team has thoroughly tested the BoilerMaker™ pots on high-BTU burners with very light beers (Koelsch, Pils, etc.) and experienced no discoloration or scorching whatsoever. While the clad bottoms look impressive, they add cost, but no real benefit, to the brewer. Because we designed the BoilerMaker™ from a clean sheet, we added cost only where it added specific benefits to the brewer. The stepped bottom, quality level gauge, adjustable BrewMometer™, and snap-in dip tube are a few examples.
I use 3 of the Morebeer type kettles (from various sources), each with the triclad bottoms. All work great and I have not scorching. As for the cost, they are less than the comparable boilermakers despite having the more robust bottom sections. I direct fire my MLT with a Blichmann Tower of Power. So it's extra insurance there as far as I'm concerned.