Stainless steel cookware is NOT meant as cookware with nonstick properties, nor is it meant to be a replacement for such - before the invention of nonstick pans, people used cast iron/wrought iron pans - not stainless steel, big difference! - for anything that had a habit to burn/stick.
For some preparations, you let the ingredients intentionally stick a bit until the layer of food directly contacting the pan surface shrinks/dries enough to release the food on its own - that is the reason for doing pan-flipping antics instead of just using a turner (which will force ingredients off the pan that are not yet fried enough) in some classic sauteing techniques. Not for every ingredient :)
The only things that could help with the rest are keeping a lot of motion going in the pan (very frequently stirring) and using liberal amounts of oil to keep ingredients suspended in/swimming on top of the oil.