Most nonstick cookware is created at a max temperature of 900°F and can rapidly lose their nonstick properties. I have been through Teflon, ceramic and any other non-stick pans including the much touted copper pans. I also have to tell you I do go to max temp and back down to medium, which is tough on coated pans. I got this Kitchenaid Hard Anodized pan and you can tell strainght away that this is professional grade.  These pans are metal-utensil safe and are durable enough to transfer from range-top to a 500°F oven. I was impressed with the quality and comfort of the handle and am constantly amazed by its non-stick performance especially for eggs or omelets which just slide off like nothing!!!!!! 

Recommended for professional use but have a full set at home too.