The silicon bakeware certainly have a place in the kitchen, imo.
There are numerous molds and forms that I am sure could be done in metal, but the silicon makes life SO much easier. Also, the ability to go from freezer to oven, and vice versus is really nice. The silicon bake ware has come leaps and bounds in the last 10 years, and I wouldn't shrug them off. Sure, a good bundt, spring form pan, good ol 9X9, half sheets/full sheets, will NEVER leave the kitchen, there is some good things about silicon too.
The smaller forms are SUPER versatile, and can be used for a LOT more than just baking too, jello molds, ice cream/sorbet molds, Ganache molds(truffles), ice cubes, individual terrines, pates. . .loads of possibilities.