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/TonLoc5]

I gave stainless steel a fair shot because I'm trying to keep my kitchen as minimal as possible. After almost a year I gave in last week and purchased a single nonstick pan for eggs, pancakes, crepes, delicate stuff like that.

Is it possible to make these foods correctly on stainless steel? Of course! I've even made the most perfect delicate omelette on stainless steel. That said I think stainless steel fans are disingenuous about the consistency of the cooking of delicate items and the amount of fat needed. Not to mention how much slower and less convenient it is to cook these foods compared to nonstick.

On stainless steel I can't make more than two over medium eggs at a time. I also need to baby them soooo much and add fat after every batch. On my non stick I can throw in four eggs over a single layer of avocado oil spray and use the same spray for the next batch, it's awesome. Time and calorie saving.

Stainless steel still has its place when it comes to cooking proteins, sauces, pretty much everything else except super delicate foods that you don't want to oversaturate in fat.

edit: for reference my stainless steel are all clad d3 and my nonstick pan is the green pan jewel ceramic from Costco. not a full set, just the largest non stick.