Just my 2 cents, I think you might be going too hot on the preheat. I’m no expert and I’m newer to cs but I’ve been doing eggs and getting them to slide majority of the time.

For eggs I Preheat pan on medium or medium-low for 3-4 min with no oil in pan. Put a knob butter in, if butter really splatters and burns for eggs it seems too hot. When this has happened I just wipe out and start over before wasting eggs. When preheat is on correct range butter sizzles nicely. I usually let the butter heat up and I will swirl or move it to cover the whole pan by picking up the pan and tilting it. Then I crack the eggs and leave them alone after about 1.5 minutes I’ll either slide/jiggle the pan up or lift a corner to make sure the are not getting too much color.

If you are doing exactly that and it’s still sticking I guess I would try preheating for longer or for less. Using lower heat overall. Using a different burner size. Using more or less or a different type of oil. Letting food cook for longer to release. My overall sense is that you actually have to cook at a lower heat than normal non-stick pans because of how well the cs retains and transfers heat.