Preheating cookware

So, the topic of preheating cookware has come up. There seems to be a dispersion in how people preheat their cookware, even among experienced home cooks.

My question is: (how) do you preheat your cookware? Is there a general rule you adhere to, or do the pan and or food you're cooking also matter here?

This discussion is not necessarily about preventing damaging pans, but more about making great food.

To give some context, here is for example AM47: "A preheat of 3-6 minutes over moderate heat is probably a decent compromise for a lot of cookware, but some constructions - such as cast iron - will not get sufficiently hot (or even) during this length of time." https://www.chowhound.com/post/medium...

Kaleokahu: "I preheat to Leidenfrost any SS pan that I have concern will stick. For tinned copper, I will bend the rule about not preheating empty." https://www.chowhound.com/post/medium...

Looking forward to hearing your opinions, preferably stating your own situation (induction, using tin-lined copper, and so on).