I 100% agree about cooking with non-stick pans at high heat. Several years ago I switched to a type of non-stick pan that is supposed to be safer and I stopped frying foods [1] and instead simmer in vegetable broth. I take a regular stir-fry Asian, Japanese, Korean, etc. recipe and using the same ingredients but no oil, simmer everything in veggie broth and the results are delicious. I add a tablespoon of cold quality olive oil to the food a minute after I turn off the heat.

[1] my wife likes fried food and she uses an iron frying pan.