You may have a stove that heats the stainless steel vessel non-uniformly, so you might need a heat spreader.
Stainless steel has relatively poor heat conductivity, so a direct flame would heat it very non-uniformly in comparison with an aluminum or even a cast iron vessel. Hot spots lead to sticking.
For this reason the better stainless steel cooking pots have a bottom that encloses a copper sheet, to spread the heat. In such pots or pans you will not normally have problems with sticking. With simpler pots or pans you must use an external heat spreader.
Stainless steel has relatively poor heat conductivity, so a direct flame would heat it very non-uniformly in comparison with an aluminum or even a cast iron vessel. Hot spots lead to sticking.
For this reason the better stainless steel cooking pots have a bottom that encloses a copper sheet, to spread the heat. In such pots or pans you will not normally have problems with sticking. With simpler pots or pans you must use an external heat spreader.