I'm with @Ward -- I like being able to scour my pans for those times when even deglazing doesn't work. (although, I've found that if you ever forget about the stock that you're trying to reduce ... burning chicken bones is a nasty smell and will stain even stainless steel).
I do have some non-stick, and even a non-stick flat-bottomed wok (from circulon, but then, I'm also using electric, so it's possible I don't get enough heat to ruin it; I also never pre-heat it without oil in it, as you should never heat a dry nonstick vessel).
I'd say to look at replacing your set bit by bit -- which items do you cook that really need non-stick, and what pan do you cook it in? Maybe replace your more beat-up items with something not non-stick, try cooking with it, and see how well you like cooking with them -- it's possible that you won't like it, and it'd be better to be out the cost of only a piece or two than a whole set. You could even try out a few different materials -- cast iron, stainless, anodized aluminum, etc.
It also might take a little time to get used to cooking with out the non-stick. One mistake I've seen people make is not giving their pans enough time to pre-heat. (I think it was the Frugal Gourmet who'd say "Hot pan, cold food, food won't stick" ... which isn't entirely true, but you'll have much less problems with a hot pan).