I wouldn't buy any WIlton pans. They are very thin, don't cook evenly, and the rounded corners and angled sides (on some of them) make it more difficult to get nice corners on you cake.
I HIGHLY recommen Magic LIne. They only cost a little more, are much heavier, bake more evenly, and come in a wider range of sizes. I've heard Fat Daddio's are good, but I've only heard of them recently and haven't bought any of theirs yet, but they also have some neat shapes that previously had to be imported from Australia and were very expensive.
I agree, the "performance" pans are very straight. The regular wilton pans didn't used to bother me with the slightly angled sides, but now that I am improving my skills, and going for that crisp edge, I prefer the performance line.
If you stack the regular wilton pan cakes, you won't get a pyramid or anything. just a "slightly" concave side. (or convex, depending on how you orient them). Like I said, not too bothersome, but if you are buying from the beginning, I'd get the performance.
I don't know from any of the other pans, just my 2 cents 
I just recently started doubling up on all my pans. i hate sitting around for hours waiting while the many many many layers that make up a wedding cake are baking one at a time! if you're serious about doing this and plan to do it for a long time - then i would definitly say it's WELL worth the extra money!!
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