If you're worried about the aluminum and alzheimer's don't be. That was a study from the 60's that has never been replicated since. And in any case the type of molecular aluminum that you might be exposed to from a pan while cooking is totally different than the reactive form that they were worried about there anyway. In 50 years of studying that horrible disease since then, aluminum just isn't the cause of it.
If you're worried about the teflon coating being toxic when overheated. Well, that just might be true, especially if you're a small bird which can be killed from the fumes from teflon coated heat lamps for instance. The effects on people at the expected exposure levels from cooking are very small though. Seems from initially looking at it that the negative effects on your health from the extra oil or butter you need to cook on a non-teflon coated pan would more than outweigh any concerns over the teflon itself /ubbthreads/images/graemlins/wink.gif
Aluminum cookware is safe. Stainless is better cause it's heavier and conducts heat better, but that too will leach into your food. Aluminum might be better in that regard if it's HA'ed at all as that will form a very strong and more or less permanent barrier.