Here’s why it’s bullshit: it still has Teflon (or whatever). You still can’t use metal utensils, because goodbye nonstick layer. You still can’t get it searingly hot. The uneven surface could make cleaning more complicated. Any Teflon-like nonstick will accumulate wear and tear and thermal expansion stress until it cracks, peels or stops being nonstick, all of which are good reasons to throw it away for ergonomic and (probably) health reasons. Being surrounded by stainless or whatever is going to change none of that.

I would suggest just getting one of each “major kind of pan” - nonstick and either cast iron or stainless will let you do most things. Getting all three doesn’t need to break the bank either. Then you can save the nonstick for the stuff that really needs it, give everything else the heat and surface it deserves.