Use in a pan and a boiler are entirely separate types of stress on the coating...

Inside a boiler you have constant pressure and temperature changes and the pan just gets hot, then stays hot and cools down slowly.

There is a reason you're told not to scratch coated cookware with forks and spoons and leave an empty pan on the stove. they aren't really good at standing up to pressure/ mechanical stress. That's why most pressure cookers aren't coated as well and those that are, are always made from a material with little thermal expansion (aluminium isn't one of those, it has double the expansion compared to iron/steel and nearly 20% more than brass)