Question: Fine Tuning Heat Management
New (4days in) to exclusively using stainless steel; used it for some cooking, but always used nice(r) nonstick for eggs and such. Carbon steel and cast iron were too fussy in the upkeep for me.
I'm able to manage having a clean pan after cooking scrambled eggs, following the standard method I found here: heat dry pan to Leidenfrost effect, drop heat, add oil, coat, add butter, add beaten eggs.
The problem I'm having is the pan retaining too much heat. My olive oil doesn't smoke anymore; it did my first few attempts.
But my butter still browns (not quite burns) almost immediately, and my eggs flash cook; too firm for my taste, and I have no time to add seasonings and such before they're fully cooked and have to be plated to avoid overcooking. I'm going for soft scramble, but even being quick with the spatula, it's still a dense, meaty mass.
Even lifting the pan from heat and waving it a bit before adding oil doesn't cool it enough. Using a clad/laminated pan and glass-top electric range, which also retains heat a bit longer than gas or induction.
Is there a trick or way to check the pan has cooled enough, but not too much? "Getting a feel" for my pans and range is a bit subjective; having a definitive test I can use would be reassuring.