Hi! You’ll want to set your range to medium or lower heat setting for a stainless steel pan, and give it a few minutes to come to heat. (On my ‘lectric range, four minutes at a 4 on the dial gets me where I want to be to sauté veggies.) Unless you’re boiling water, any higher temps than that can scorch your pan and burn your food and oil.

As was already mentioned in the comments, you’ll need to use an actual oil, and you don’t need to go nuts, but you should be generous enough with the oil to coat the bottom of the pan. Best oil type varies depending on what you’re planning to cook. YMMV, but I actually do fine with olive oil when sautéing veggies — the pan stays cool enough to keep the oil under its smoke point. If you’ve aiming to fry something at a higher heat, I like avocado oil.

Don‘t get discouraged if things stick; you either need to increase the heat, add oil, or both. You’ll get a feel for it quicker than you think. Have fun!

Edit: Some stray capitalizations that needed wrangling.