Haven't heard of that type of set but from experience and what I have read on this site most of us would not use 4" deep pans.  It just takes much longer to bake them plus it is more likely to have the center uncooked.  In fact, most of us would not even use 3" pans but instead use 2" deep pans.

I like 3" pans, but only fill them about half full, resulting in a layer a little more than 2" tall.  That way I do not have to worry about over flowing and it is perfect for torting.