> The problem with modern Teflon is mostly that people overheat their non-stick pans

Also using metal or other "hard" implements in those non-stick pots/pans, which damages the non-stick layer allowing it to flake away into the food prepared in it over time.

If someone responds that a material is 'chemically inert' when we're talking about heating things up, I don't think I'd have much confidence that it's not leaching into my food.

It's really tough to overheat a non-stick pan - you have to get above 500F for it to even maybe be a problem.

Not quite. Off-gassing begins at a bit under 400F. And the assumption that it's "really tough" to reach either temperature (400 or 500F) is wildly incorrect for the realities of cheap stovetops around the world. Gas / propane is widely used and can cause teflon to begin smoking within a minute or two.

But yes, it's probably fine on your fancy glass induction stovetop.

Imagine a cooking pan that can't be heated.