Mauviel is excellent, beautiful, comfortable, well-built, and about as cookware gets in every way. Be aware though that you don't need to spend anywhere near that amount of money from a performance standpoint, and the world's best cookware won't make you a better cook.
If it matters -- and it really shouldn't -- most of our "core set" is Mauviel M'Heritage 250 (thick copper with a stainless interior), and the remainder is All Clad stainless.
Vollrath Tribute is very high performing. But it's as ugly as can be unless you really like the industrial look. When we replaced our old Calphalon Professional (no longer made). From a pure performance standpoint you can't beat it. Ugly though. Did I mention that it's ugly?
When you're talking about pans used with a lot of liquid, even-heating isn't as big an issue because the liquid itself heats evenly. So disk bottom stock pots really work just as well as those which are multi-ply all the way up the sides.
There are a LOT of good multi-ply pans on the market at a wide range of prices. When it comes to any pan with a stainless interior mostly used to sear, saute, or shallow fry (in other words, skillets, frying pans and saute pans), you really want some sort of multi-ply -- usually tri-ply -- to help spread the heat evenly and prevent warping. As a rule, the more upscale brands really are better performers than their cheaper brethren, or pans with disk bottoms.
Generally, you get what you pay for -- but don't forget to hold on to the perspective that the world's greatest equipment won't make you a good cook.
Some people want sets for a consistent look and some people want sets because of the price savings. So, while a matched or nearly matched set of cookware won't do your cooking any good -- you may want it anyway. Also, sets help with the problem of having enough lids to fit all your pans which need lids.
You need a "spaghetti set" with a stainless stock pot and two nesting strainer/steamers. Even though it will see a lot of use, this is a good place to stop hemorrhaging cash and go for the disk bottom and/or "Tramontina."
Enamel over cast and plain cast iron are very different things. Cast iron doesn't do well with long-simmering stews and braises which contain a lot of wine and/or tomatoes. Among other things it can impart an off taste. On the other hand, enamel over cast doesn't do the whole "non-stick" thing nearly as well, it stains, scratches and can sometimes chip.
Are La Creuset and Staub enamel over cast-iron pieces worth their enormous premium? From a pure performance standpoint, probably not. After all, a new Rolls Royce is not a 10 year old Hyundai, but both will get you to the store. That said, we have a fair bit of La Cresuset and a Staub "Coq au Vin" (all -- trust me -- bought on sale) and love them. The best. We also have a couple of Lodge skillets, a Lodge Griddle/Grill, and a Lodge Dutch Oven. Great stuff.
I hate "non-stick" and become irrational on the subject, so don't ask me.
On the other hand, I love using well seasoned carbon steel and cast iron for their "non-stickness," as well some of their other properties. My ideal set (which I'm very lucky to have) includes a motley of multi-ply with stainless interiors, some carbon, some cast, and some enamel over iron.
You didn't go deeply into your reasoning when you talked about what you were planning so it's impossible to say if you're doing the right thing for the right reasons. So far you've made some good choices. At the end of the day they may or may not prove best for your individual situation, but you're looking at really good stuff and no one can say you're on the wrong track.