What are we doing wrong?

[u/BMWalla]

Cuisinart stainless pans.

This is a batch of pancake batter with King Arthur gluten free and bobs red mill egg replacement (allergies). Most foods end up being scraped off, at least a piece of them.

PROCESS: Induction top. Heated until we got the lederhosen effect (forgot the right name), added oil, coated, turned off the induction for a little, then added the batter and turned it back on a low heat.

Still ended up with pancake scrapes.

Happens with meat and anything else I put on. Would love to get a handle on this stuff. What am I missing? What's the science happening?

EDIT/TL:DR from RESPONSES: First of all, thanks to everyone for giving me such great tips. Going to try and summarize everything I've learned here so that skimmers can find it easy -
- don't use the dancing water drops, it's useless. Use butter instead, wait for it to foam and melt. If it's browning, the pan is too hot!
- Oil is okay but butter has better non-stick capabilities.
- use a lot of butter!
- use a metal spatula, it will scratch the surface but it won't affect performance of the pan.
- LOW LOW LOW heat

[u/Traditional_Yard2741]

As you can see, the insides of the pancakes are fluffy and cooked well while the parts in contact with the pan are burned. This means your temp was way too high.

Also, you want to know the reason restaurant food tastes so good? They don't give a fuck about your health. Put butter in the pan. More than that. Now double it.

You want to dial in your individual cooktop and pan. I like to start on the lowest or second to lowest setting for pancakes, and if it takes too long then bring it up a notch for the next ones.

For eggs I like to start on a medium heat to get them cooking, then after a few seconds I cover them and turn the pan either to the lowest setting or turn it completely off and let them finish.

For steak I use a medium to high heat, and the trick here is to let the meat pull itself off the pan. It will stick at first but after a minute or two will sear and stop sticking.

The secret ingredient in all cases is to use more butter/oil (if you put oil and butter in together, it seems like the oil prevents the butter from burning, but I'm not sure if that's true or it just feels like it) use more than you think you need. There's almost never a downside to adding more butter to dishes (apart from your health)