A suggestion: no matter what brand of cookware you buy, look for "suitable for induction" somewhere in the description. That means the bottom will hold a magnet. Many stainless steel pots are not magnetic and need an extra layer of a magnetic material on the outside of the bottom. This layer also helps to spread the heat more evenly.

Induction electric stoves are really the stove of the future. They over come the negatives of resistance heating electric stoves, and have many advantages over gas including energy efficiency. You can also boil water in under a minute. Cookware tends to be around a long time, it would be nice not to have to replace all of your cookware if you change to an induction stove at some time in the future. Once you try an induction stove top it's hard to use anything else.