Actually, you heat the pan without oil first - this is important. To test the temp, you can add a splash of water. The perfect temp is when the water pools together and bounces around. Once the pan is nice and hot, add oil. Let it get hot - use med-high heat. From there it is non-stick and you can adjust to your cooking temp. If you are dealing with really sticky food, you can throw out that initial hot oil, then add some fresh oil, bring it just to cooking temp and add your food. It sounds slightly complicated and takes a little practice, but if you do this, your stainless steel pans will work better than non-stick pans. Also, for deep cleaning your pans, you can soak with spent lemons or oranges and rinds. Can also add baking soda for extra cleaning power. For the outside of your pans, use barkeeper's friend once a year. Incorporate all this and you have excellent buy it for life stainless steel pans.
These are the lessons that other studios need to take from Larian; this is why they are successful and will continue to be.