If you heated it that high you would have smoke in your kitchen from the oil catching fire.

The operating temperature of teflon (approx 600f) is higher than the operating temperature of the oil (approx 400f) you cook with.

You keep saying this. You've said it many times in this thread. 1) there are lots of different kinds of oils each with their own distinct flash points and toxicities. Olive oil has one of the lowest flashpoints and has very little toxicity when burned. 2) Not all cooking is done with oils. 3) even if oil is toxic, it seems to be something that is a required part of cooking - we assume the risk. Teflon, not so much. 3) Teflon does get that hot in the course of regular cooking. And it releases toxic fumes under those conditions. Saying oil is bad too does not negate what teflon is doing. Especially when there are choices for pans/cookware that do NOT release fluorocarbons at high temperatures.

> and has very little toxicity when burned

When burned with a wick, no. But if just heated till is smokes? Just as toxic as any oil.

> even if oil is toxic, it seems to be something that is a required part of cooking - we assume the risk. Teflon, not so much.

Oil does not have to be toxic. Just don't exceed the smoke point. And like oil, in normal cooking Teflon is not toxic either. It's completely inert.

> Teflon does get that hot in the course of regular cooking. And it releases toxic fumes under those conditions.

No it does not. No one cooks at over 660f. (OK, maybe some specialized stuff, but not with regular cooking where you would use a pan.)

> Especially when there are choices for pans/cookware that do NOT release fluorocarbons at high temperatures.

Like Teflon? Which does not release them either?

I don't recall reading that caveat on the box my teflon pans arrived in.