Is Teflon dangerous? I've read that non-stick saucepans using Teflon are dangerous. Why do so many people still use them including all the professional chefs, and how do you personally feel about using them after reading this?

We are in the predicament at the moment where we have an induction stove and a titanium Woll pan which is non-stick but takes FOREVER to heat up. The only other non-stick pans are Teflon. What to do?
I had a quick look around pubmed, an aggregator of biological and medical literature, and found very little in the way of actual scientific evidence for teflon toxicity under 500C. In fact, teflon is still widely in use in surgery and can be left inside the body for tens of years.

This does not mean that improper operation (such as overheating to the point of thermolysis) cannot result in compounds you would rather not have in your food. It will also ruin the pan. Don't do it.