With a stainless pan, there is no reason to preheat in the oven. Place pan on a low to medium low burner and allow to warm for several minutes.
With either pan, lightly coat with oil. I use a cooking spray, giving either pan several quick bursts of spray. There is no need to saturate the surface, just apply enough to keep the eggs from sticking.
Now for the eggs themselves, crack 2 eggs in a bowl or measuring cup and scramble well. For this I use an immersion mixer. My wife likes hers plain, but I like a couple of tablespoons of half and half, or heavy cream. If you like a buttery flavor, you can add a teaspoon to the mix, or melt it in the pan just before adding the egg mixture. I find I get better results by allowing the eggs to warm to room temperature. This will help keep them from sticking.
Add the eggs to the pan and allow them to sit for about 20 to 30 seconds before stirring. Start from the edge of the pan and fold the eggs to the center while moving your spatula around the outer edge of the pan.
The speed that you move your spatula will determine the size of the curds. Slow speed will produce large curds, while a faster speed will make smaller curds. When the eggs are close to the doneness you prefer, remove from heat, and wait a few moments before plating.