It's already here! Stainless steel for pots, carbon steel for pans.
Once I got my first carbon steel pan (not cast iron) I knew it was game over for the teflon pans in my house. I'm now gradually replacing the teflon pans with carbon steel, and then I'll never have to replace another pan in my lifetime.
The upcoming PFAS ban in Europe will probably accelerate this transition greatly, unless DuPont et al have too much influence over politicians...
Cooking an egg is a big no-no, I need to think about when to squeeze a lemon or when to put my tomato sauce otherwise I might damage the seasoning. Nothing blocking but definitely a lot of things I don't want to think about.
The power and time must be selected carefully, to avoid explosions, but once the right combination is determined it will always be perfectly reproducible.
I prefer to separate the egg whites and the yolks before cooking (and mix them with different ingredients, possibly whipping the egg whites first), but making fried eggs or scrambled eggs is as easy.
The eggs can be cooked alone and mixed later with other ingredients, or they can be mixed with other ingredients before putting them in the oven.