Induction ovens are the newest innovation in cooking technology, relying on a completely new approach in which the pan generates the heat, not the oven. Unlike traditional cook tops, it is not the induction oven that gets hot, but the cooking vessel itself, greatly increasing the energy efficiency and safety of the cooker.
Induction cookers have a specific prerequisite, requiring that prospective chefs own a certain type of cookware. Namely, for the cooking vessel to generate heat, it must be made, at least in part, of iron.
Luckily, there are many fine companies producing appropriate induction-ready cookware. Cast iron cookware is one relatively cheap, durable option. Enamel clad cast iron even reduces the need for the iron to be seasoned and expands the range of color options to match any kitchen.
Clad stainless-steel cookware is another option, but be aware that not all clad cookware will have enough ferromagnetic properties to work with induction ranges. To test if a piece of cookware will be appropriate for an induction oven, simply hold a magnet to the pan’s surface. If the magnet clings readily, the cookware will work with an induction oven. Most manufacturers will also list if their cookware is induction compatible, making it easy to buy online, as well.
Though it is scientifically possible, current induction ovens are unable to heat glass or aluminum vessels. In the future, induction ovens based around eddy current loss might be possible, but for now, only iron cookware is feasible. Make sure that your cookware is compatible before purchasing an induction oven.