This. Teflon temperature limits you away from the crazy hard sears, but that's ok, the Maillard reaction hits its peak around 350F so you still can get plenty of great browning flavors.

I find the biggest difference is in nonstick, the fond sticks to the food instead of the pan. So you can't deglaze and make a sauce. On the other hand, sometimes the nonstick is better, like with seafood imo.