Holy crap! All that is essential?. You mean I’ve only imagined I’ve been cooking for 40 years without most of that stuff?
I mean, there’s “great for a basic, well-equipped kitchen” and “minimum required”, the latter of which I’d say is essential.
I have four knives (paring, chef, carving, bread) and 90% of the work is done with the chef’s knife.
Four pots of various sizes. OK, I have two “frying pans”, a wok and a saute pan, but really you only need one.
Three nested mixing bowls
Dry measure sets - 1 of cups and 1 of spoons.
Liquid measuring cup.
At least one cooking sheet for the oven.
That’s what you NEED. There’s a lot of other stuff to WANT, but for basic cooking that’s the essential stuff. Yes, vegetable peelers, whisks, mixers, graters, etc. are all really, really nice to have but they aren’t essential. I have never, actually owned a mixer of any sort of my very own (when young I used mom’s) but I’ve been baking bread and cakes and cookies for decades. Food processors are great, and if you’re “processing” lots of food sure, get one, but for me either chopping with a knife or grinding with my mortar and pestle works fine. Yes, we have a microwave, but I learned to cook before they were common household appliances.
Heck, my great-aunt Pearl used to deride hand cranked meat grinders - she made her chopped liver and pate with a hand chopper, that is, a set of blades strapped to her hand, and a lot of elbow grease. Me, OK, I have a hand crank meat grinder, great-aunt Pearl isn’t around to criticize anymore. And my slow-cooker is fantastic, I love it, but I don’t have the illusion I’d be unable to make stew or corned beef without it.
Or maybe I just misunderstood the question - are you talking about essential for gourmet cooking? Essential for opening a small restaurant? Or essential for basic daily cooking?