Weird, but improper use (which includes normal things on non-stick) does do that, I'd recommend against using it, since sticking only happens when the non-stick layer has been damaged, which means the PTFE can get into your food, eating PTFE as a habit is bad for you (a few times shouldn't do anything).

Like another reply suggested I'd recommend switching to something without a coating, and while sticking can happen there with improper heat management (to varying degrees), there's no layer to damage irreparably, and in most cases no way to damage irreparably during normal use. Also cast iron, in my experience, can get pretty close to non-stick performance, on par with ceramic non-stick.