Additionally, for most wedding cakes, we make mud cakes - which are very dense and take a LOT of baking!
So, I would say that it comes down to the type of cake you are making. For example, I never make sponge cakes in a 3" pan, but I do make my chocolate cakes, scratrch WASC and red velvet etc. Also - all my cakes are scratch cakes, no packet/box mixes.
For my 3" heavy mud cakes, I use flower nail(s) and heating cores, plus my version of this cake pan wrap things (which are only 2" high) - which is the same as using wet towels. I also sometimes add a foil top to the pan to prevent overbrowning, I use a fan-forced oven, and I also place a bowl of water in the bottom of my oven when I bake cakes.