All Clad Copper Core - everything sticks, why?
Pans made from different materials will heat your food at different speeds and to different temperatures. 

Getting a perfect crust without sticking is a matter of very fine tuning. You have to set your stove just right, preheat the pan just right, and keep your food inside for just the right time. 

If you spent 35 years cooking in a certain set of pans, you have unnoticeably fit your skills to them. You have a stove setting which you know works for you. You intuitively know just how long to preheat, when to start stirring, how much to stir... and this is all based on a certain heat transfer rate from the pan to the food, which has been constant for you over the years. Now, with a new pan, you are dealing with a completely different heat transfer rate. Also, you have chosen stainless steel, which is not a good surface for eggs (but should work well for bacon). 

There is nothing wrong with the pan, but you'll have to go through a learning phase, experimenting a lot with temperature and timing, until you know the way to cook in your new pan until everything is just right. Observe your food carefully in the old and new pan and try to catch the moment at which the same change happens in both, this should help.