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Just about everything is better than non-stick pans. Like others pointed out the non-stick chemicals will eventually flake off into your food so you're eating that stuff. And non-stick pans sort of have an expiration date, they will eventually lose all their non-stick abilities at which point you'll wonder what's the point of using it anymore.
Beyond that the other stuff is maybe more personal preference. Stainless steel is great keeping in mind you'll always have to oil it and always have to clean it well. On the other hand cast-iron is essentially always oiled and ready to go so you typically don't worry about that part of the cooking.
re: your other question I was forced to use something electric at my current home and ended up getting an induction stove after a lifetime of using gas stoves. I love the induction stove so much I'm not sure I'd want to go back to something else. It heats up so fast that I had to re-learn some of my cooking since the pan always reaches the desired temperature in a few seconds. Induction stoves are also safer, there are no open flames and no gas fumes hanging around.
The flakes don't actually do anything, due to what gives non-stick the good quality it doesn't interact with your body. That's not dangerous to you. If you heat it really hot, especially without anything on it, then you'll cause issues and can have a health hazard.
Of course if it is flaking then you might want to replace it since you probbaly don't want to eat the flakes anyway.