Of course, they may include something you don't want or already have. There are many variables when it comes to cookware. But with electric ranges, especially smooth ceramic ones, you need heavier pans with flat bottoms that won't warp to get more even heating. Ceramic glass burners can cycle on and off under uneven surfaces. Take a straight ruler to the store if you want to make sure the bottoms are flat.
Induction cooking units use a magnetic field to transfer heat to iron or steel cookware.
You can't use aluminum, copper or glass pots and pans on them. Regardless of the type of stove, you'll save energy with higher quality cookware because you can cook or bake with less heat. They're especially good for scrambling eggs or cooking starchy foods like rice and cereal that otherwise glob onto pans. But a conventional pan works better for browning sauces because you need some of the contents to stick and burn. And you can't use a metal spatula or spoon on the cheaper pans or you'll remove the non-stick surface.