welll, for when i am cooking at home, i have three brands. i've never used viking before, so i wouldn't know how good their products are. i don't think it matters THAT much about your cookware, just as long as you're not buying the real cheap stuff. so depending on a person's budget, how often they cook, what they cook, etc., they can tailor their own cookware to fit their own needs. here's what I have:
All-Clad Stainless Steel - 8" french skillet, 10" french skillet, 12" french skillet, 10" saute pan, 12" saute pan, 2-Quart Sauce pan, 4-Quart Sauce pan, 6-Quart Stock pot, 10-Quart Stock pot, Steamer and Pasta inserts
Analon - 12" Non-stick french skillet, 10" non-stick french skillet
Le Creuset - Cast Iron Square Skillet Grill, 5.5 Quart Round French Oven, 6.5 Quart Oblong French Oven
I have a whole bunch of baking stuff too, but that's mostly my girlfriend's stuff. I don't bake, can't bake, and wouldn't want to bake. I'm not too good at following directions, which is a must for baking. Not enough freedom in my opinion vs. cooking.
Once again, it is really up to a person's personal preferrence and what they feel comfortable with. I mean, just because you have a $400 Wustof knife set, and $1000's worth of cookware doesn't make you a gourmet chef. It's all about practice, technique, and a feel for the food/kitchen. Some people can cook all their lives and never be able to be anything more than an average cook. Like drawing or music, it is an art and everyone, whether you're a professional or just a home cook, needs to practice AND experiment. Some people have a more innate ability to just know what ingredients will fit, or what flavors will match, just like Beethoven or Mozart just knew what notes to play, or how Van Gough and Dali just knew what colors would meld on canvas.