Not even close to the same thing and you paraes my post to make it lose context. Anaywat, IMO, high-end means high quality that usually comes at a higher cost. It doesn’t have to be a napkin-on-your-lap kind of place to be high-end and/or cheap - have you ever been to a really good or really bad BBQ place, for example. Even the really good little guys charge an arm and a leg, at least around here, because so much work goes into it.
Along the same vein, the best steak I’ve ever had in my life was at an expensive restaurant, Le Celier in French Canada Epcot - melt in your mouth good, cooked to a perfect rare; the worst was at The Outback Steakhouse, which was recommended by multiple coworkers - over-cooked each time, with my favorite cuts always tough as hell and without any flavor. This was based on multiple visits to each - I never rate an experience based on less than two tries unless it’s absolutely god-awful.
I would say a more appropriate analogy would be to purchase a significantly more expensive car over an equivalently reliable, top-trim offering from a reputable make. “That Palisade sure is nice, but all of my friends won’t respect me if I’m not seen in a G Wagon!”
I think the food analogy is a much better comparison. You could eat minimum spec food (ie: McDs) for 40 years and likely still be living. In the same way, an engine could use minimum spec oil for 200k miles and likely still be living. However, after 40 years of junk food, you're likely to have some arterial clogging, extra fat, liver issues, heart disease, etc... much like 200k miles of minimum spec oil is likely to have some ring coking, varnish, sludge, etc... Some of us like to go the extra bit to take care of things a bit better than the bare minimum.