Professional chefs... I can believe nonstick is X amount faster for Y different dishes. I am still easily able to cook crepes, omelettes and fried eggs perfect

Professional chefs... I can believe nonstick is X amount faster for Y different dishes. I am still easily able to cook crepes, omelettes and fried eggs perfectly with my well seasoned cast iron pans. I'd note that nonstick pans are usually coated aluminum and so a fair amount lighter than cast iron pans. If I needed to produce a certain number of eggs per hour, that would be a big thing for me. But should society decide based on this?