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This is how you cook with stainless. Get a high smoke point oil, get the pan and oil plenty hot, the put the food in. It immediately sears the contact surface and this is what prevents sticking. This is also why you slowly place food in the pan (other than to avoid spatter), it gives a little extra time for this to happen. Otherwise you gotta wait for the surface to brown and hopefully unstick, which might work for things like chicken or the skin side of fish, but anything liquid like eggs or super soft like the fish meat will have a good chance of sticking.
IOW, just do what chefs usually tell you to do with stainless and get it hot with the correct oil. Best odds of not sticking. Modern non-stick pans are pretty good if you obey the rules about using them.
This is not, strictly speaking, true for eggs.
I've cooked eggs in stainless nearly every day for the last couple of decades. I can crack a few eggs in a properly prepared cold pan, and still get non stick effects, such that the food will slide right out without using a tool.
The level of heat which would require a high smoke point oil is generally much too high for cooking most styles of eggs anyway.
People should use whatever method works for them, I'm not judging, but high heat is not required for most styles of eggs.
Yeah plus when cooking some foods in stainless (such as meat) you want some sticking so you can build a fond which you then deglaze to make a pan sauce. Carbon steel is less ideal for this because the seasoning will react with acids such as vinegars, wines, or citrus which are all common ingredients in pan sauces. While a well-seasoned carbon steel pan can survive a deglaze with vinegar the dissolved seasoning can ruin the flavour of your pan sauce.