I had two pans side by side on my stove at similar settings. Both were given similar amounts of chopped onions, peppers, and carrots. These were being fried to add flavor before mixing in ground beef to brown for a chili. The recipe was finished in an oven then stovetop. However the oil content was very different. The left had oil leftover from frying eggs an hour earlier and on the right I probably put a bit too much oil to coat the pan.
The pans are also different. Both are Gotham Steel Nonstick Ceramic. However the left one is their "premium" stainless steel (triple reinforced stainless steel) and the right one is their more mysterious material:
PREMIUM HARD ANODIZED MATERIAL - Stronger than stainless steel cookware, hard-anodized aluminum exterior is dense, nonporous, and highly wear-resistant for the perfectly even heat and professional performance
The right pan had also been rarely used. The left had been used for <1 month but almost daily.
As you can see the left pan is frying fairly well. Perhaps too well. The onions are browning and turning clearer and you can see the browning reactions that add so much flavor. It also was releasing more steam or whatever that is. You can see that nice brown stuff on the sides of the pan.
The right really never did it got mushy if anything. Didn't seem to sear at all but it did cook... maybe.
So what's going on here? Is it the difference in the pan materials? Did the right one have too much oil? Something else? A combination.
(And yes for those concerned had been a big cooking day. The stovetop was deep cleaned afterwards)