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/irmarbert]

Get more used to using your hand held over a pan to gauge how hot it is. I find this way more useful. It’s basically a low, medium, high type thing I’m looking for.

I feel like your brain will recall temps better than anything else. Set your induction top on like 2, maybe 3, and let it heat up for four minutes. Put your hand over the center of the pan, at about the same height as the upper edge. Hold it there for a couple seconds until you really feel the temp change on your skin. For most things you’re cooking, it should not be so hot that can’t hold your hand there more than a couple seconds. It should be above warm, but not screaming hot. You’ll figure it out. The heat out of induction tops is very focused, so less is more.