Okay, more info would help... gas or electric? What kind of food are you trying to saute? But here is a answer. If you are used to teflon pans you have been cooking with aluminum which is at best a mediocre conductor of heat. (ie the flame is high but inside the pan just ain't that hot.) Stainless is a better conductor and... if you have Revere pans they are copper bottomed. Many other brands have a layer of copper between the outer and inner layers of stainless. Copper is a GREAT conductor of heat. So with the exact same flame/ setting on your range top it is MUCH hotter in the stainless pan than in the teflon/aluminum pan.
To further confuse your previous cooking habits these pans do take longer to GET HOT because they are thicker, and because they are getting hotter. So, you need to really babysit those pans til you get more used to them. The best way to cook is to heat your pan up first, with nothing in it. Add a touch of oil and give that a very short moment to get hot and then add your food and pay close attention. Since you started with everything hot it is cooking very quickly. Keep things moving around.
Hope this helps... I will check back later if you have more specific questions. Telling me what you are cooking will help me give you some real specific strategies.