I have been doing this hobby over 30 years and I would have quit long ago if I had to bottle all my beer. I have a three tap keezer in the house, a freezer and a frig both with temperature control in the garage. I use the freezer for lagering and the frig for fermentation. I always have three different beers in the keezer which is how I get around the issue of having to drink the same beer all the time. I have six 5 gallon kegs and two 3 gallon kegs and besides the 3 kegs in the keezer I try to keep three full and lagering so that should I float a keg in the keezer I can quickly replace it. I use the two 3 gallon kegs to manage my stock (when a 5 gallon kegs gets around 1/2 empty I frequently jump the rest of the beer into the 3 gallon keg to free up more space). Generally speaking I try to keep relatively less potent beer in the keezer as I have found it easy to get "over served' if I have the high octane stuff on tap. I tend to bottle the big beers, sours (which I don't like to put into my tap system) or Belgian beers where I use corked bottles and naturally carbonate.
In my view, the advantages of kegging are:
much, much easier to clean one keg as versus a bunch of bottles
allows filling bottles for competitions or whatever under pressure avoiding the sediment of natural carbonation
drinking from a tap system just looks cool and gives off the "right" vibe to folks visiting
allows me to mess with the carbonation easily
you can take a flat beer and carbonate it really quickly (as versus 2 weeks for natural carbonation)
is a natural if you make lagers as you can use kegs as a bright tanks
finally (although I don't do this myself) if you filter you really need the beer in kegs
I accumulated all this stuff over many years but certainly if you bought it all at once the investment would be sizable. I will however refrain from putting a price on it as this is a public forum and on the off chance that my wife sees this post, at least I can still maintain a certain amount of plausable deniability.
Drinking:Saison (in bottles), Belgian Dubbel (in bottles), Oud Bruin (in bottles), Olde Ale (in bottles),
Abbey Triple (in bottles), Munich Helles, Best Bitter (TT Landlord clone), English IPA
Conditioning: Traditional bock bier, CAP
Fermenting: Munich Dunkel
Next up: Bitter (London Pride like), ESB
So many beers to make, so little time (and cold storage space)
I never really have more than two kegs on, but ready chilled kegs are great when one has just kicked... 
or sort your lines out, stop-um flexing at the JG fittings... 
and new seals on the kegs really does do the job... 
