Some folks below are replying to the contrary, however, in my 10 years of working in NYC restaurants, from your local bar/pub to fine dinning and BRGuest, I have never seen a non stick pan in the kitchen.
Chefs take their frustration out on pans and slam, toss, and scrape them to oblivion.
Edit: adding an anecdote about cooking eggs:
In one restaurant I worked, it was part of the interview process to ask a chef to make an omelette. If the eggs got stuck to the pan or the omelette was destroyed, they didn’t get hired.
When I asked our Sous Chef why this was so difficult he explained that it’s a basic skill that every chef should have and understand the chemical reaction of proteins in a high heat pan with oil.