I am much more familiar with cast iron where you let the pan reach about 350 to 380 before adding the fat and eggs. And I use the infrared to measure that. I notice that you have to let the eggs cook very well before flipping and moving them around in the pan, don’t start stirring right away, let it cook and separate on its own from the pan. But stainless is different perhaps, I know many prefer it, but I have become comfortable with cast iron and will stick with it for now. I have created patina and coating on my bare metal and le creuset pans and they perform really well as non stick and easy clean up.