My rating is because I haven't figured out a solution to the problem of sticking yet. I have been cooking since I was a kid and am now 68, i.e., I'm quite skilled. I've used stainless before but never had this kind of trouble. The only way I can keep eggs of any kind from sticking is to avoid butter, e.g., use some kind of oil. I could make ghee to remove the milk solids from the butter but I really shouldn't have to do that. I do heat the pan before adding fat to try to avoid sticking as well. Doesn't help. 
If anyone has any suggestions they would be apprciated.