The thing is - it's simply not as good. The worst case is probably frying frozen gyoza. They will get stuck when they get gelatinous on that 'ceramic' surface.
I ended up looking up some slightly offbrand stores to get the pan that I wanted.
I still like non-stick pans for eggs, but for almost everything else, I prefer stainless steel, cast iron, or enameled cast iron. You do have to pay a little more attention to technique (knowing what temperature to heat the pan to before you put food on, etc.), but the end result is just about as good as a non-stick pan with many advantages:
* You don't have to be obsessive about never letting a metal utensil scratch the pan. (I hope you aren't using a metal spatula or fork with your non-stick!)
* You can scrape the hell out of the pan while you cook and get all that delicious crispy fond into what you're making. If I'm doing a pan sauce, it's always in the Dutch oven so I can get that fond into the gravy.
* They last a lot longer. Even if you are careful, a non-stick pan will lose its coating and need to be replaced after a handful of years. I got my cast iron skillet for $15 at an antique store. It's older than me and will outlive me.
* You're not, you know, eating forever chemicals.
This ceramic pan I bought from IKEA lasted like 3-5 months until I was unhappy with it. Historically, the teflon pans I have bought from there have lasted 12-18 months easily.