I've wondered the same... the Thermolon is SUPPOSED to be much better than teflon, without the offgassing and all that. But I really don't know.
We've been gradually replacing our teflon pans. So far, I *hate* my stainless pans. I do everything 'right' but it sticks like CRAZY no matter what I do. I bought a 12" deep saute pan almost a year ago and rarely even use it anymore, even though it's my only pan of that size, because it makes such a glued-on baked-on thick layer on the bottom MESS. I feel like I should be in some kind of commercial for Pam or something lol...
I've also not had a lot of luck with cast iron, no matter how much I season and work with them. I've bought some ceramic-coated cast iron which work pretty well, though they're still not nearly as slick as 'non-stick'. I also have a glass-top stove though, so I worry about cast iron pots scratching, being dropped if I'm clumsy heh... or they've got bottoms not designed for glasstops.
Then I bought a Thermolon frypan, and I love it. It is slick, it is easy, it cleans easily, it's not chipping or anything. Reviews that I've read say that it might lose it nonstickness after a year or so. Which sucks if you pay full price for one, since they're pricey. I got mine on deep sale so if it dies in a year, it's not too terrible... but then I'm back to square one.
We really want to replace our teflon pans, but I'm having a heck of a time finding usable replacements... *sigh*