Tips on tossing a frying pan
Perhaps a bit of over-analysis going on yes. Generally I'd toss the pan if I was frying a lot of small items such as croutons, or toasting nuts, in order to turn a lot of them over at once.

To toss the pan, first tilt it up so that some of the contents slide to the opposite end and rest against the lip of the pan. Then tilt it back level while simultaneously drawing your arm back. The food should flick up and land back in the middle of the pan (approximately). Practice with a cold pan and a couple of dry ingredients like nuts or pulses.

Bear in mind that tossing the pan generally means the pan loses heat, as you are raising it off the heat source, so if you're cooking something like steak or chicken breast that needs quick cooking, you're probably better off simply stirring it or using tongs.