All non-stick frying pans die within a year or so. We recently took the plunge and invested in a stainless steel one. Yes, it takes some (very little) time to adjust your cooking style, but that thing comes with a lifetime guarantee and you don't have to worry about accidentally scratching the surface. Win-win.
Stainless steel can and will stick to some food, but a good one can hold very high amounts of heat and will heat up very evenly.
I think at the end, it boils down to cooking style and preference. We use both (non-stick and stainless steel), and some foods are easier to prepare in one w.r.t to other, however, nothing is impossible in either.
All non stick coatings require care though. Never scrape with metal, do not wash in the dishwasher, and do not overheat.
The rule 0 of item maintenance is, "if you care for your item, your item cares for you when you need it".
