I don't think it's really lower effort if you account for the care with which you need to cook with teflon (no metal utensil), wash it (no dishwasher) and store it (no stacking). Unless you replace it every ~year I suppose.

There's plenty of things you can cook without fat in a stainless steel, too (pretty much all meats).

And fat isn't just for nonstickiness properties, it's a part of making food taste good. If you want/need to avoid fat for health reasons, that's fair.

You also just can't sear in a teflon, as you're not supposed to preheat the pan.

I almost never reach for my teflon for the opposite reason as you: I find it more effort. The one thing I really use it for is fried eggs, or when I really can't be bothered to wait a few mins for the stainless to preheat