1) The temperatures at which noxious gasses are released by teflon coated pans, coincidently, are the temperatures at which the coating is ruined for further use. If you are not retarded, you will notice when this event occurs.
2) For most non-stick applications, a well seasoned cast iron frying pan is just as good if not better than a teflon coated aluminum pan. Unfortunately, to reach that level of seasoning takes up to 1 minute more each time the pan is used than throwing a $15 dollar teflon pan into the dishwasher and replacing the teflon pan every 2-3 years.
3) For cooking french omelettes, crepes, and other egg based dishes where light and fluffy is nice without a lot of butter or oil added, teflon is the cat's meow. The temperatures used to cook these dishes comes nowhere near the off-gassing (destruction) point of teflon.
4) People no longer learn how to cook healty and use kitchen tools properly. My deceased parents were outstanding cooks, and I kick myself often for not learning more from them while they were alive. We were very poor growing up but we ate like kings! I constantly amaze my (other side of the tracks) wife and in-laws by looking at what's in the fridge and coming up with healthy and delicious meals out of leftovers. Thank God for the Food Network, hopefully there will be a renaissance in the USA for cooking and eating healthy and delicious instead of what can be popped into the microwave for 5 minutes.
6) Teflon pans are tools that must be used properly, same for seasoned cast iron, stainless clad aluminum (all-clad), copper, enameled cast iron (le crueset), and any other pot or pan. Use any of them wrong and your meal is inedible. I use all of the above products depending on the dish and ingredient. I eat very well and friends and family always ask me to cook during get-togethers.
Bravo Sierra........my mother wasn't interested in cooking but I was cooking and cooking healthy 30 years before the Food Network existed. I watched it periodically for about a year or two, and can't be bothered with it. I've turned it on exactly twice in the past 4 years.
You are correct about proper use. Most people I know ruin their teflon pans with nonstick sprays long before the coating ever wears off. As much as dislike the French, they produce some fine cast iron and copper pans.