I'm not sure you can call cooking in non-stick "lazy" :) Its an oxymoron, you can't be lazy whilst cooking ;)
I came to be with stainless for a couple reasons... #1, my non-stick cicrulon(sp) cookware being 4 years old was starting to wear and lose its non-stick abilities.
#2 Was that I wanted a good set that would hopefully last me at least the 4 years, but also know I'm not eating a non-stick layer with my meals (note, I use this as an excuse, cause as bad as I eat, I think the non-stick stuff in my food might have been healthier than the food itself at times).
#3 I LOVE THE LOOK of stainless, over the years I've upgraded all my major appliances to stainless (they came out with the stainless washer and dryer AFTER I bought good white ones, so they remain white, and I don't see the point really).
#4 It seems to be used by alot of pro's and great home cooks I know and help cook personally. So it has to have some merit besides the good looks.
So if cooking potatoes in non-stick is overall the way to go, I'd do it, however, if I can get results I like in stainless, I'm always up for a challenge, and would rather learn than buy another non-stick pan.
However, for eggs, I'm really shocked how good stainless is, I mean seriously shocked. With a pat of butter I get the best tasting eggs I've ever made (probably because of the additional fat), and the slide right out, no sticking at all, for fried eggs, or scrambled, they just do not stick at all, cleanup is just as easy as well. So I'll try the suggestions here, and see how the potatoes go, but so far, they are the one item cooking I've considered going back to non-stick for.