Do what you want. Personally I heat the pan first, and during the short time that's going on - crack the eggs in a cocktail shaker, cut the chives and then pour the eggs in the pan. At that point I can turn OFF the heat - the heat in the pan is more than enough to finish an omelet. Works for cast iron or SS - at least in the quality I bought.

I've owned cast aluminum pots (which are the next best thing to cast iron), spun aluminum pots, titanium and stainless steel. I don't bring what I use cause there's no choice. I bring what works for me. If someone else has another preference - that's a personal choice. As just about anything else - its the person using the equipment that makes the difference. And personally I'd much rather travel with someone that knows how to use what they've got, rather than someone thats just lugging around a bunch of ultralight equipment in the belief that expertise is somehow included with the equipment.