Of the currently produced ones, the thick Nordic Ware ones are the best (in my opinion):
Same, but from WS: http://www.williams-sonoma.com/produc...
Same as your OP pan, but from Amazon at a lower price: http://www.amazon.com/gp/product/B002...
I have the original (Anniversary) one, and I love it. If I were to add a second, it would be the one you linked to.
Nordic Ware makes a bunch of cool bundt pans: https://www.nordicware.com/store/cate... but I would stick to the thick cast ones. The Jubilee and the Fleur de Lis pans are really cool!
I'm assuming that the 15-cup version, the focus of this thread, is about as big as they can get: http://chowhound.chow.com/topics/966789
The physical limits may be a bit bigger than that, but as dense as most bundt cakes are, I'd imagine the weight would rule out getting much taller than that one.
There have been a number of Bundt pans in our family since my Grandmother began collecting them. These were all manufactured by Dr. Oetker ( Blue and Alu colours ), and went from my Grandmother to my Mother, and from my Mother to my sisters.
When I developed a flair for a decent Gugelhopf, or Kugelhopf, one of my sisters then passed one of the heirlooms on to me.
Immediately it seemed I had problems keeping the form lubricated for releasing the baked Bundt cake, or a Kugelhof. The pan had also become pitted with time, and seemed to get harder and harder to clean. I tried not to use it as a consequence.
A new pan would be about 45 CHF and up. The alternative I found looking around one day was a flexible pan, made in Spain. It also features the offset swirl effect very popular today. A good value at 14 CHF.
Easy to cook with, easy to release, easy to clean.