The problem is that all of you are getting caught up on the SURFACE. That's what most advertising emphasizes, and that's because it's cheap when compared to the cost of really constructing a good pan. MATERIAL is what's most important.
The cost of this pan comes from the pan materials, both the kind of material but also the thickness. Generally, thicker, heavier pans made from aluminum, copper or steel or iron are better since they conduct and hold heat more evenly and avoid "hot-spots". Riveted-on handles are more durable and metal ones are pretty oven safe (in case you want to put the pan into the oven to broil the food inside it.
The HA Aluminum is a good, quick and even conductor of heat. That is what most chefs emphasize. French cooking uses gobs of butter and oil, so sticking is seldom a problem. Non-stick surfaces first became popular among the diet crowd who wanted to achieve that non-stickiness with less added fat.
Non-stick is useful for a number of applications, eggs being one of them. Also for general cooking, or if you've got kids who sometimes cook.
However, if you're pan-searing meat, then want to do a deglazing of the fond to dissove it with some marsala or perhaps white wine, then finish it with some cream and perhaps some blond roux or buerre manie to thicken it, then you DON'T want a non-stick pan. But you wouldn't do that with this pan anyway since it's a grill pan.
If your first thought when reading the above was "the best sauce for all meat comes in a red bottle marked "HEINZ"", kindly disregard my ramblings.
In my opinion, this is a hot deal. I already have two grill pans, and my pot rack is groaning, else I would buy this one.