I will skip everything that does not work on an induction range, as it is pretty obvious when you purchase cookware whether it is marked as suitable for induction or not.
The benefit of induction is an immediate start and stop of energy transfer, from the point of view of the cook. There are other benefits, like safety, but we focus on cooking here. For a two-hour stew, it really doesn't matter whether you use induction or anything else.
Your cookware should really, really match the size of the induction plates, as all induction stoves check the flow of current and disable the induction plate, if there is something wrong. You can use larger cookware, but this increases the uneven heating.
So, buying a full set of cookware is often a bad idea, you will always end up with something that doesn't quite fit. So triple-check the diameter of your induction plates with the cookware. (Also, you always end up with something that you never use in such a set and with one particular pan that you always use and that is always dirty when you need it. Match the cookware with your cooking habits and servings.)
For stainless steel, there are three available bottoms. The least expensive stainless steel products will be usually made out of type 3xx series with nickel, have no core at all and will not work on induction anyway. Cookware out of 4xx series stainless steel will work on induction, but this cookware is not as resistant to corrosion. I do not recommend either cookware.
The mid-range items will have a noticeable disk attached to the bottom of the cookware. This is a layer of magnetic steel and a slice of aluminium. Some manufacturers put a thin-layer of copper in there too. This is just marketing and has no noticeable effect. If it's a noticeable disk on the bottom, avoid it - it will work, maybe you won't even notice anything bad, but you will lose the benefits of the induction.
Then you have the standard sandwich bottoms. The inner layer is full 18/10 stainless steel, while the outermost layer is 18/0 magnetizable stainless steel and the middle layers are made out of aluminium, to distribute the heat. This is a sandwich bottom with an aluminium core. Again, some manufacturers will declare their core as being made out of 5 or more layers of aluminium, but this is again just marketing. Aluminium core is okay. This is the choice if you don't want to waste money, but do need to be price-conscious.
Finally, you have sandwich bottoms with a copper core. They are like the standard sandwich bottoms, but with a copper core between two aluminium layers. The mean thing is though now - manufacturers are smart, so they often make a standard sandwich bottom with a tiny layer of copper. This is not the same as a real copper core though.
If you want to reap most of the benefits of an induction stove and want stainless steel products, you need to get something with a copper core. Again, it is completely fine to get other stainless steel products that are suitable for induction cooking.
Most cast-iron cookware producers will warn about scratching, because cast-iron will never be as flat as a steel/aluminium bottom. If you are worried and must slide the cast-iron cookware on an induction stove, there is a simple solution: parchment paper between the stove and the pan.
Otherwise, there is nothing special about cast-iron on induction.