It should also be pointed out, now that I've looked over your link, a couple other obfuscations the author has inserted.
"1,500° Broiling temperature for high-end ovens" "CF4 (carbon tetrafluoride): Global warming gas; affects heart, lungs, and nervous system"
When one broils something, it stays in the over for no more than 20 minutes. That is not long enough to damage the food, and it isnt long enough to damage your cookware, or release toxic gas.
1,000° Drip pans in stovetop burner Gas flame on range top
drip pans are made of pressed tin or aluminum, and they aren't coated with teflon. I suppose this, along with the other temp reading they have, for gas flames, and electric coils, is meant to imply that your food, and your pots are also reaching those heats. That simply isn't true. This is mainly by virtue of the water that resides in just about everything we cook. The food acts as an excellent conductor of heat, moving it away from the pan, and releasing it through steam, and radiant heat from the pan and food. If you've ever made candy from sugar, or caramel, or heated oil for frying, or done anything else that requires a candy/oil thermometer, you'd see that on the highest setting, with material in the pan, its very hard to break 300C, let alone 500C.
The lower temps cited on the webpage either apply to birds (what doesn't kill them

), or apply to situations that are contrary to Dupont's reccomendations for teflon. Notice that grills aren't made with teflon, neither are broiling racks, nor are woks.
Teflon loaf pans, muffin tins, cookie sheets, et cetera are fine in an oven set to a baking temp (325-425). It is not advised to use a teflon pan when roasting something in an oven (a standing rib roast, a turkey, a ham). For that, use enamel, steel, aluminum disposable [my personal favorite], or earthenware).
Using a non roasting pan to roast with is one of the only two mistakes one can make with teflon. The other is more common. When cooking with teflon, say, frying an egg, don't allow the pan to reach full heat (moreover, what are you doing frying an egg on high heat in the first place?). When frying with teflon, or anything else, where the goal isn't to blacken the food, add the food as the pan is warming. Its easier to control the heat that way, anyway.
