Tips for cooking skin on chicken thigh

Tips for cooking skin on thigh

So I’ve got my skin on chicken thighs, I’ve got a stainless steel pan BUT I’ve got an electric stove (Australia)

Previously I’ve added them to a cold pan and let them come up to temp

Other times, I’ve put my skin on thighs in an uber hot pan with olive oil

My dilemma: I cannot save my skins to save my life. In either cooking method (temp wise) am I not being patient enough? In both scenarios the skin is adhering to the bottom of the pan. Should I be letting them heat up more and the skin will separate from the stainless without spatula intervention? Pls tell me what I’m doing wrong