Do you really think that people who own nonstick pans are only using them a low and medium settings as the article recommends? Or that most apartments have a vent hood for the stove? Something they don't mention is that the FDA also recommends throwing out nonstick pans made before 2013 (I think that was the year) because the older pans emit more fumes and at lower temperatures.

Sure, if you're extremely careful about using it, it's possible. That's why my previous comment wasn't absolute. But the majority of people I've known who use them seem to treat the pans poorly and cook with them at all temperatures. Many times they only own nonstick pans (who has space for multiple sets in an appartment?), and use them at all temperatures.