[dgently7]

if you struggle with sticking it might not be just your pan...

yeah, a good stainless is more than non stick enough for anything. But something that doesn't get enough attention with these kinds of statements is the role of the cooktop.

stainless is easy when you have a cooktop that can maintain the proper temp. that just a hair over "medium" (i havent temped it but i suspect its about 350-375, right around the smoke point of peanut oil)

if your pan is too hot/too cold stuff will stick waaay more (or burn before it would release naturally)

id never been able to get stainless to perform properly on cheap gas burners. heat was too uneven and the hotspots on edges or center would make it not work. no way to get it dialed just right. switching to induction made all the difference. now i can do anything with no fear of sticking.

pan to burner size ratio matters a lot also.