Pots for use in induction cooking must have a base layer of ferromagnetic material such as cast iron, with or without enamel over it. These pots can be identified by sticking magnets to their bases. Some pots also have an "induction-compatible" label to identify them.
Induction cooking is a technique that uses a magnetic field instead of electricity or gas to produce heat for cooking. This field forms between the magnetic coils beneath the surface of the induction cooktop and the magnetic bottom of the compatible cookware. Induction cooking is faster, safer and more efficient than cooking with gas or electricity.