loooove this pan. It's this one, but the thing I like most about it is the stainless steel material. I didn't want to constantly be dealing with cooked-on mess, so I got a nice quality pan, and boy is it great!
In the past year I decided I wasn't so keen on Teflon, for a few reasons. My pans were getting old and the Teflon was peeling off, making it not-so-non-stick and getting flakes in our food. My understanding (sorry, I don't have sources to cite here) is that Teflon is really not good to ingest. Even new pans shed some Teflon (you can't cook for your pet bird even in a new Teflon pan- it will poison the bird).
Also, the crust I can get on my food with a Teflon pan is just not the same. They aren't designed to cook on high temperatures (and as I've started turning into my mom, I've found I like Cooking on High, her specialty). So, I'm really enjoying the nice cripsy results of my pan. And, once I get a bunch of browned bits (uh, Cooks Illustrated points out that it's called "fond") stuck on the bottom of the pan, I can just use a little stock, water, wine or whatever to deglaze the pan and make a quick tasty sauce. By the time I deglaze, clean up is no biggie, and a little Barkeeper's Friend finishes up any stubborn areas.
I loved this pan so much that I found myself cooking in serial - making one item in it, putting it aside to stay warm, then making the next item in my one good pan. So, I asked for and received (yay!) a second size of the same pan for Christmas. One pan great - two pans fabulous!