I know this is simple, compared to most questions asked here, but I notice this several times a week and I'm curious.
I notice if I break an egg and drop it into the frying pan, and the pan is still warming up, the egg sticks to the pan. But if I wait until the pan is quite hot, and I break an egg and drop it in, the egg barely sticks to the surface at all.
How does the heat make a non-stick surface work better then when it is merely warm or is still warming up?