G,
Your cracking me up...!
The thick base as described is a good thing for electric, radiant, or induction burners, not so good for gas type burners. This is because normally the flame reaches around to the thinner part of the pot/pan and causes the food to burn. This is occurs mostly in pots when making something thick such as a stew, chili, cream sauce, etc. Revere Ware (? Spelling) uses this construction...not my choice, but I cook with gas/propane...indcution when I can
As far as the Teflon issues, I would not feel comfortable commenting on any forum as to the effects of using Teflon for legal reasons. That said, I would
never leave a Teflon pan on direct heat without something in it. I would also be concerned about Teflon pans that are chipping/scratched for cooking. Throw it away and buy that cheap one from your local "Crap Mart"
On a similar note, I have an idea...Why not develop "Marine Grade"
stoves that have magnetic burners so the pan does not move around! I could also sell a
line of "boater friendly" pots and pans specially designed for the
stove. Someone please email me if you want to go into business together!