Butter is the only thing that allows my eggs to not stick.
Olive oil and vegetable oils in general cause more sticking.
Maybe we preheat our pans differently? Do you use very low heat but preheat for a longer time?
I think we just forget how low maintenance a non stick pan is for normal people who don't care about cooking. To normal folks, the idea of preheating a pan slowly, or wiping some oil on with a piece of paper and reheating the pan to dry it (after cooking!) are extra steps that take time out of your busy day. I do notice I use fewer paper towels once switching back to nonstick. I probably also use less oil in my cooking too!
When I first get a new pan it's very picky with technique, but cooking some bacon and steak on it for a few weeks, and nothing sticks anymore.
[1] https://www.seriouseats.com/the-truth-about-cast-iron#toc-my...
It doesn't have to be absolutely perfect without oil - a thin coat will yield perfectly comparable results.
To heat the pan I turn the electric range to high for a bit and then down to 4 (of 10), and then I turn it off before the eggs are done, as the thick cast-iron pan and the glass and coil has enough residual energy. Same for popcorn, same for pancakes, etc.
Maybe it's the seasoning? I haven't seasoned ours in a long time but the last time I did I used flax seed oil.