Ever since I learned to start with a cold pan over medium heat with lots of butter and constantly stir and fold as it comes up to temperature until you get the perfect scrambled eggs, nothing else compares.
Creamy perfection.
There is a restaurant in LA called Eggslut (not a fan of the name) that cooks it this way.
Oddly I 1st heard of Eggslut via Japan!
That’s how I do it. When the eggs are nearly ready, I sprinkle with cheese, turn to the lowest setting, and cover until the cheese is melted. They are beautiful and fluffy and perfect, every time.