I throw the pan on the stove first thing. Then while I prep the rest it is heating up. (get bread/butter/jam out, set the table, rinse/recycle beer bottles, wash/dry Bourbon glass (making sure to remove all water spots) take B Vitamin and Aspirin (from drinking too much Bourbon and Beer the night before).
For the best non-stick I think it is important that the pan is not too hot to start. Plus, gently cooking the egg creates a more tender egg white, not the hard rubber usually achieved from high heat. IMHO