Teflon is still a P.I.T.A. since you can't heat it above XXX degrees without it vaporizing and causing teflon fumes. So screw it.
i have nothing against teflon...and don't cook enough to have any knowledge on this topic whatsoever...
1) Wait a bit if you can. Just use other stuff in the meantime. Reason being...they are eliminating Teflon. So EVERYTHING will be non-teflon soon. And prices will drop.
2) Don't use electric skillets. Use crock pots or real skillets. Cast iron or stainless steel (heavy).
3) Get a wok. You can cook anything in a wok (carbon steel). If you have any problems with it, just sand it or wire brush or whatever and re-season it. True for cast iron too.
I'll keep looking. I use the electric skillet just about weekly for something. PLENTY of real skillets, yes, both stainless and cast iron. And one wok, which has not seen the light of day in decades. It has a small (if any?) flat cooking area. Bought that when stir-fry was all the rage.



I JUST REMEMBERED ABOUT THE WOK!!! (Your pic above.)
The first time I used it, that "heat ring" (or whatever it is called) completely scorched the area around the burner. Gas, if I recall... the previous range pre-'86. THAT is why I never used it again... could never get rid of the burn/scorch... and was glad to get the new range. Never wanted to chance it again.