What is the best type of cookware to use on a gas cooktop?"

It really doesn't make so much difference what kind of heat you have as to what kind of P&P you use. Stainless is a perfectly good material for a gas or electric stove. What I think you're noticing more is the fact that flame cooks differently than an electric element. This may take a little while to get used to. The handles -- unless you get a set with "insulated" handles -- WILL get hot if they are metal. I use my kitchen towel which is draped over my shoulder or tucked in my apron string whenever I'm cooking. It's a handy way to wipe off my hands and it's right there to hold onto a pan or take something out of the oven. Sticking is actually a good thing if that's what you want. The "yummy" bits -- as so many cooks refer to them -- are great to then deglaze into a sauce. However, if your food is sticking WAY TOO MUCH then you're not preping your pans correctly. First, heat the pan to "just about" cooking temperature. For sauteeing or searing, that's pretty hot. Let the pan heat up ...  more