Some food will naturally stick while using stainless steel... UNTIL it reaches a certain temperature (and it's not high), just a certain level of "doneness". Testing things with the edge of a spatula or tongs, such as a steak or cut potatoes is normal. And use of oil while the pan is heating, is nearly always a must... not just as a way of seasoning your pan between uses.
There are others here who have more experience than me with restaurant quality seasoned stainless steel pans, and I'm certain they will be able to guide you further.
AndyM beat me to a lot of this... not typing as fast as he does!