Same. The primary benefit of the oil, I’ve found even in a non-stick pan, is better and more even transfer of heat and more even browning.

I couldn't imagine cooking without oil. Pan frying spices in oil is pretty much the first step of cooking for me.

https://en.wikipedia.org/wiki/Tempering_(spices)

That's a good point I didn't think of as well. Oil (fats) are great for holding onto and distributing flavor throughout the dish as well.

I wouldn't know as I avoid frying altogether and my cooking is largely stewed or steamed.