As known ceramic pans serve 7 times less than teflon pans (they keep non-stick properties for 6-9 month). And teflon is the third most slippery substance known to man. And teflon isn't that easy to damage. Why would I purchase a ceramic pan then?
I'd argue that you don't need any form of non-stick pan. But it can make some things easier ... frittata, crêpes, etc. And people who are on a low-fat diet may prefer non-stick pans so they can prepare their food without needing fats to keep it from sticking.
You argue that teflon lasts longer than the newer non-stick ceramic pans, but like anything, how long something lasts depends on how much it's abused ... and it's really easy to abuse teflon surfaces. It's easily scratched by metal utensils (although manufacturing techniques have changed, so it's more difficult to really tear into them like you used to be able to). And teflon breaks down when it gets too hot.
Now, it's not believed to be harmful to humans (the US designation is called GRAS -- Generally Regarded as Safe, in which there haven't been any studies that show that it's dangerous to humans, but that can also be because no one's bothered to study it, or the conspiracy people will say it's because industry has managed to suppress any reports of adverse studies), but the gasses given off from heating teflon pans is known to kill birds. So anyone with canaries, parakeets and the like in their house should not bring teflon pans into their houses. (even if you don't use it, one of your kids or friends might, killing your pets)
I've found info that you shouldn't cook food with high or low pH, i.e. acidic or alcali food and also concentrated salts in teflon, so don't put marinades, brines, pickles in there. Probably tomato sauce too as tomatoes are acidic (not sure about this one).
So that creates a problem when you wanna cook meat soaked in marinade and you've got teflon.