So you need "ferrous" metal clad pots. That basically means NO aluminum. Stainless steel, cast iron, enameled cast iron, carbon steel, (some)copper are all okay. The downside is these kinds of pots are significantly MORE expensive than aluminum pots and pans. All-Clad Stainless are okay, but All-Clad MC2 are not because they are clad with an outer shell of aluminum. Some copper pots and pans have aluminum cores that will negate the effects of the range, but others will work. Personally, the All-Clad Stainless Steel series is the best for the money. There are some other options out there from Williams-Sonoma and Sur La Table, but none have the legacy of All-Clad. If you do not want to spend a ton of money you can cook with cast iron and enameled cast iron (the money you save from buy cast iron pans, you burn on a nice Le Creuset or Staub French oven). Good luck!
Just one thing to watch out for with an induction stovetop -- since the burners do not get hot (all the heat goes into the pot), you will not hear the usual sizzle spurting noise when a pot boils over. It's quite a surprise when you turn around and notice a pot is quietly boiling over its contents. I think this has only ever happened to me with a pot of pasta, there aren't too many things you want to cook at a high boil. Even after 5 years, I still get caught, and I cook a lot of pasta. It's more funny than anything though as it is so easy to wipe up. Since the stovetop is not hot, nothing burns on. And the pasta water is boiling in a fraction of the time it used to take on my gas range. And, since none of the heat goes into the room, I cook pasta even in the summer.
I have been using induction burners for five years now and love them. I was a gas snob before so got two burners gas and two burners induction (Gaggenau). I almost never use the gas burners. The induction is so amazing. Almost all of my pots work just fine on the induction. Most of my pots are All Clad Stainless but lately I have been purchasing Cuisinox due to reduced circumstances, and they are great. A copper pot that I splurged on years ago does not work and a small fry pan. You can purchase a burner thingie that will make any pot work. I haven't had to do that because I have the gas burners. I am planning on moving soon and will get all burners induction. It really is amazing, so hot so fast and so low for as long as you want.
It seems like you might want to consult the manufacturer to be certain on this...they might have specific cookware that works best. I do not personally own this type of range but I'm sure you will encounter someone on this site who does! Good luck. Enjoy your range!
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