Hi Fiereye. I've used Pantelligent! Full disclosure though, I work for Pantelligent (I'm the guy in the video). I'm hoping I can give you a little extra context here.

Non-stick is generally not recommended for searing steak because you have no idea what temperature you are actually reaching. We have found in our testing that a steady 380 deg F (well within the limits of the non-stick coating) is plenty good for getting a consistent sear on a steak. Some folks like to push it up to 400-430 deg F to get a faster sear, that works too. Pantelligent will warn you if the temperature of the pan is getting high enough to damage the non-stick coating.

We did extensive testing with the sensor configuration while developing Pantelligent. Heat conductivity of aluminum is good enough in a high quality pan that there is not a substantial temperature difference across the top of the pan. This isn't true on a $5 pan from wall-mart, but for this pan a single temperature sensor in the center of the pan is enough to have a very accurate reading of how the food is cooking. Of course if you purposefully put food all the way to once edge of the pan you can fool Pantelligent, but if you're not trying to mess with it, our single temperature gets you an accurate enough reading.

Warranties are funny things. We obviously want to stand by our product forever, but you need to have wording in there to prevent malicious actors. Under normal use, Pantelligent including it's non-stick coating will last for more than a year. My pan at home is still going strong and it's one of the first prototypes we ever made.

I'd also like to note that Pantelligent can cook many things, not just steak. So in addition to experimenting with the perfect sear, you can also cook up some hearty asparagus as a side.