It wasn't too many years ago that 1/2" drive was consider the 'professional's choice' - 3/8' was mainly aimed at the homeowner market, and 1/4" was considered 'hobby' grade. The big stuff, 3/4' drive, was almost exclusively used on construction sites and farm/industrial settings
My grandfather worked for Douglas Aircraft and retired in 1965... his only complete socket set was 1/2" drive, with about 6 3/8 drive sockets throw in and no 1/4" stuff. How little tools he had would amaze most guys today, those sockets along with a Whitworth socket set (1/2" drive) and combination wrenches up to 1-1/2" was about it, plus a few mallets, screwdrivers and pliers... pretty standard stuff. His tool 'collection' would comfortably fit into about 3 shoe boxes. I don't think there are many mechanics that can say that today!
Boy, things have sure changed... today, 3/8" drive is by far the 'mechanic's first choice' with 1/4" drive being long ago taken out of the 'hobby' category and into the professional workplace a very close second.
Now on to the *real* questions...
The right tool for the right job in the kitchen really isn't a necessity... anything with a 'bottom' and 'sides' that can hold water can be used for frying, braising, sauces. I have been camping and the only 'pot' we take along is a 12qt aluminum roaster - it was my grandmother's grandmother's and must be 150 years old - I have used it to make poached eggs, bacon, fried fish, chili, popcorn, etc. It is seldom the idea pan and the depth of the sides often gets in the way, but in the end; it works!
A lot depends on what you cook, but I would say that a frying pan is probably by far the most used item in any kitchen, maybe 20x more often than the saute pan, and the dutch oven is a pretty specific item, primarily reserved for braising tough meats and the occasional stews/soups. I would say a stock pot used for blanching vegetables and cooking pasta sees 5x more action than a dutch oven.