The best tip for keeping food from sticking in a stainless pan is to use cooking spray (such as Pam) with your food.
Also, use enough oil (I often use both Pam and oil), and don't turn your food too early. Food needs enough time to get a crust on it before you try to move it or turn it, or it will stick. If you are inclined to peek at your food frequently, use this technique: Let the food cook, and when you are tempted to check underneath, pierce the food with a fork, and gently try to lift it. If the food won't lift from the pan, it isn't cooked enough yet. When it is sufficiently cooked, it will lift from the pan without much effort.
Make sure the pan is hot before you put food in--especially meat and eggs and things made of flour. This will reduce sticking too.
If the pans' cooking surfaces become too scratched, food will stick more. For that reason, I suggest using plastic or wooden utensils as much as you can.
To keep the pans clean, be sure to soak pans in water as soon as you are done using them. Let them soak a few minutes before using a nylon brush to scrub the food residue away. Occasionally you might have food that is really stuck on, or burned on. For this I suggest scrubbing with a steel wool pad.