The Maillard reaction that is responsible for those nicely browned meats begins at around 350ºF. You could probably manage to brown a piece of beef to chicken, etc. but why bother? The browning will not as good as with a SS or CI pan. Also, you wouldn't be risking damage to the pan and the cook.
I have Teflon baking sheets. I have never had a recipe that needed to go over 450° anyway.
I have never had any trouble browning meat in non-stick and prefer it. Too easy to lose some of your meat in other skillets whether they are stainless or iron. Couple of days ago I did a toasted cheese sandwich in a stainless because my other ones were tied up, and it tore my bread from sticking on the bottom even though I used plenty of butter.