Thick-Bottomed Pan for Scrambled Eggs

I was puzzled recently to find that my scrambled eggs kept sticking and burning - I really thought that I had lost my knack. It was only today, when the saucepan that I normally use was already in use for another task, that I used a pan with a much thicker base, and found that the eggs cooked beautifully, and the pan was really easy to clean afterwards. Since neither pan was non-stick, it must have been more even heat distribution from the thicker base that made the difference.