I recently made the switch from the non-stick pans to stainless steel. If it helps, I also have a natural gas stove-top.
I began cooking bacon and did not add any oil to the pan as I figured the bacon grease would be enough to prevent any sticking. Knowing sticking is a problem with stainless, I started out with a lower temperature. But as the bacon started to cook, more and more 'residue' built up on the bottom of the pan. I tried to frequently move the bacon around, but between that and the low temperature, it was taking forever to cook.
I should also add that as the bacon was close to being finished cooking, there was a good amount of grease in the pan, so I threw in some thinly sliced potatoes, onion, and pierogies. Have done this before in the non-stick without any issues. What ended up happening in the stainless was that the residue began to build up more and more, and it was tough to get the food to cook. I managed to get the food to turn out pretty good, but I was left with a thick layer of stuck on food. It was at the point where the food was cooked just enough to my liking, but if it needed more cooking the residue would have burnt and probably ruined the food.
So, I know throwing all that other stuff in the pan didn't do me any favours, but even still if I had just cooked bacon there would have been stuck on food. What could I have done to avoid that?