I took the plunge about three years ago and bought one of the Todd English "Greenpans." I ended up liking it so well I've replaced just about all my Calphalon, both nonstick and regular. Greenpan makes a big deal of their heat stability and their non-use of PTFE. Frankly I don't know if the coating on Greenpans is any healthier than Teflon, but I can attest to their heat stability - I use a number of them under the broiler regularly. So far, I've had no discernible wear or chipping of the nonstick surface and food cleanup is a breeze with them.

My biggest gripe with nonstick pans of either ilk is their inability to brown foods properly. I have cast iron pans for that purpose. And, BTW, I cook on a gas range during the summer and electric during the winter and my experience with the Greenpans has been similar for both.