If your Reverware is like the stuff I grew up with (1950's vintage) you're going to have problems because the metal is so thin. Stainless steel is a very poor conductor of heat, and as toomanydawgs noted - the copper layer is too thin to sufficiently diffuse the heat. But, scorching something doesn't create hot spots - things continue to scorch in the same spot because that is where the hot spot is. Anyway, you can use it, with low heat and frequent stirring - the thicker it gets, the more frequent the stirring.
Cookware today compensates for this problem by layering aluminum between an inner and outer layer of stainless (such as All-Clad) - or by adding a thick layer of aluminum (an encapsulated disk) on the bottom of the pan.
In the olden days (1950-1970ish) they had things called heat diffusers or flame tamers ... which back then were just a thick disk of asbestor with a center core of wire mesh. I haven't seen those in years. If you ever took chemistry you probably used one - that wire mesh thing with the white stuff on it that went under a flask on a ring-stand over a bunsen burner.
Anyway - there are newer versions available today for gas and electric stovetops. They are disks of either aluminum, steel, or cast iron. Cooking.com has a "flame tamer" made of aluminum especially for gas stoves ( http://www.cooking.com/products/shprodde.asp?SKU=190609
) and Chef's Catalog has "burner plates" made of cast iron for electric stoves ( http://www.chefscatalog.com/store/ca...d=cprod1859787
). I would suggest also going to Google.com and doing a search on "diffuser burner plate", "flame tamer", and "heat diffuser" to check out the other sources, brands, materails and options.