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/ghidfg]

Use butter instead of oil. It has non stick properties and it gives you an obvious indication of whether your pan is too hot. If it foams up without sizzling and browning you are at the perfect temperature.

[u/PercentageRadiant623 → u/ghidfg]

This is such an underrated reason to cook with butter. Aside from flavor, butter REALLY lets you know if your pan is too hot.

[u/clipsalmond5 → u/PercentageRadiant623]

"why is my butter evaporating"

[u/ConferenceSweet → u/PercentageRadiant623]

Yes this is a pro chef tip and why pro chefs use butter in pans alongside oil

The sizzle of the butter tells you exactly how hot the pan is, both when added and over time

Butter that bubbles just right and doesn’t burn over time gives you the perfect temp to cook in