I was this years old when I learned that eggs should be cooked on medium (or medium low) heat. I use a stainless steel pan and for my whole life I would turn the knob to any heat level. I never really paid attention and just cooked the eggs while adjusting my time based on where the knob landed. My thought process was that if it was on high heat, it would cook faster meaning I need less time on the pan. If it was on low heat, it would cook slower meaning I need more time on the pan. But I could never figure out why my eggs would sometimes stick to the pan and it was aggravating to scrub off. Sometimes it lifted off perfectly. After cooking at each heat level several times, I realized that the medium temperature the eggs won't stick. Is it safe to say that most things should be cooked at a medium level to prevent sticking?