Chef here. Nonstick is indeed poisonous garbage. No matter how careful you are (plastics utensils, no scouring pads or dishwasher) the coating comes off over time in everything you cook. DuPont and the DOD have settled giant lawsuits for contaminating groundwater with the same chemicals, their precursors and isomers. Over 90% of cord blood samples tested worldwide are found to contain PFOA. Perfect omelettes are just not worth the slow poisoning.
So let me give you a solution. A lot of guys like cast iron pans. The seasoning is a natural nonstick coating made of oxidized fat. But you don’t have to use cast iron specifically to reap the benefits of a seasoned pan. Whatever you’re cooking, it’s important to evenly preheat the pan. Bring a stainless skillet up to temperature over medium heat. When you can hold your hand six inches over the pan and feel the heat, put a few drops of grape seed oil in and wipe it around with a paper towel to coat. Your stainless steel pan is now seasoned and ready to cook stuff. Using this trick you will find you need less oil/butter etc. than you usually do.
Also, controlling the velocity of heat transfer by adjusting the flame is a technique which, once mastered, will allow you to control the cooking process and achieve the results you desire. The stove has a knob for a reason. Use it.
