The most obvious and famous drawback to induction cooking has already been mentioned: it only works with cooking vessels made of magnetic materials. The commonest such materials used for cooking vessels are stainless steel and cast iron. Cookware suited for use with induction cookers, from the extreme high quality end down to thrift store modest, is readily available; but if you already have a stock of mostly expensive aluminum or copper or glass or pyrex cookware and little or no cast iron or stainless, you might be up for a cookware investment.
