Ken, sorry to disagree with you but it is the heat core in the stainless that causes the heat to move fast or slow. Stainless steel by itself is not a good conductor of heat. It is more of an insulator than a conductor. Most stainless steel with a carbon core in it does not transfer the heat well at all thereby ending in burnt, scorched food. Then there is stainless steel with an aluminum core....better but slower. There is a flour test that will let you visually see where the base of your pan is the hottest and coolest. To keep foods from sticking in stainless steel you'd need a cookware that has 5+ layers in it.....3 just don't cut it most of the time.....especially cooking without water or grease. Using medium and low heats is the key.