No. However, using a quality stainless steel is a better cooking choice than any non-stick coating. Non stick coatings will leach into whatever you're cooking and likely be toxic over the long run.
If your goal is to minimize fat intake, dietary lipids, remember you need those lipids in small amounts to maintain health. Using monounsaturated lipids like olive, rapeseed (canola), nut and seed oils, like walnut and sunflower will reduced negative effect lipid intake, and a thin brushing of oil will keep your food mostly non-stick as long as you cook at low temperatures. Burnt foods can be more toxic than any lipids, no matter how good you think burnt foods taste.
Be more concerned about transfat acid lipids, hydrogenated oil, like margarines, palm and coconut oils.
The exception for high temperature cooking is deep frying, which seals the food being deep fried, preventing lipid absorption by the food. If fried food is soggy, the temperature wasn't high enough or it was cooked for too long. Rule of thumb, any lipid solid at room temperature shouldn't be consumed. Butter, because of other compounds which negate dietary effects is an exception.