Which is better to sauté with, stainless steel or Teflon?
Also, you can get uncoated steel a lot hotter than you can get teflon (which will break down -- it's basically plastic). So you can sear meats at a much higher temperature than you can cook them on teflon. For some things it doesn't matter, like sweating vegetables, but anything where you want to get some real heat involved to develop browned flavors, you're better off without the teflon. 

A good compromise is well-seasoned cast iron, which you can heat incredibly hot, and stuff doesn't really stick to it much. Those pans are cheap, too, and last forever.

On the other hand, if you're cooking eggs, you definitely want the teflon, or cleaning the pan will be very frustrating!