Definitely agree with you, Jay. There's a tv commercial in Canada where a kid asks mum for some eggs, and mum pulls out this 10 ft long drawer lined with brand new non-stick frypans and takes one out. That's your first hint.
With progressive cooking, the non stick structure breaks down and becomes tacky so you have to use some sort of fat first even though the surface still looks good. 2nd hint.
by the time you have to use lots of grease/fat to keep things from sticking, you really should have thrown out the pan by now because you'll start getting tiny flecks of the coating in your food. Been there, done that.
I, and many of my friends, have switched to small cast iron frypans. Properly seasoned (there are lots of youtube videos on this), the pans need no to very little fat to properly cook food. The pan's thickness also minimizes burning. And, the pan lasts forever.