Stainless steel cookware are the very best pots that you can own.  They are better for making gravy and for browning foods because the fond sticks to the pan.  The fond is the carmelized drippings that stick to the pan when meat is cooked.  This gives stews and roasts the delicious full bodied flavor that many people love.  For this kind of cooking, non stick pans produces inferior results. 

Food will stick to a stainless steel pan therefore you must heat it well and add oil to reduce the sticking.  You can indeed cook your eggs in a stainless steel pan if you heat it well and make sure that the bottom is coated with oil.  However, having your food stick a little in a pan is a much safer bet than enduring the dangers of the non-stick material. 

A Stainless steel pan is made from an iron alloy containing chromium and nickel.  To overcome the limitations of stainless steel being a poor heat conductor, the middle layers of the bottom of the pan is made with copper or aluminum which are much better heat conductors.

Blends containing 18% chromium and 10% nickel are called 18/10.  These are the heaviest and most durable stainless steel pans.  Those with 18% chromium and 8% nickel are called 18/8.  Those with 18% chromium and 0% nickel are called 18/0.  These are the cheapest kind of stainless steel cookware and will be very thin.  I would not buy a whole set of 18/0 pans but certain pans that are this quality are perfectly acceptable for use as steamers or pasta cookers. 

Ideally you want your others pans such as the casserole or dutch oven, saucepans and pressure cooker to be 18/10 but depending on the manufacturer a 18/8 could be acceptable.  Also, if budget is a consideration, starting with a 18/8 set would be ok.

Can I just tell you again that Stainless Steel cookware is the very best choice in cookware.  It is lighter than the next runner up All Clad.  It is easy to care for, very versatile and beautiful and a good set will last a lifetime.