What specific brands of cookware (saucepans, skillets, etc.) are best for cooking
on an induction countertop burner?  Am interested in hearing from someone who 
has experience with induction cooking.  Please also state which
cookware materials (metals, glass) are preferable as well as those
that cannot be used.

It is important to understand how induction cooking works. When the
cooker is switched on, an alternating current with a frequency of
between 25,000 and 40,000 Hz flows through the induction coil
underneath the hob, generating a rapidly alternating magnetic field.
When a pan with a magnetic base is placed on this alternating field,
the strong eddy currents generated in the base plate will cause it to
heat up almost instantly.

Therefore, the pan must have a ferrous metal (iron or steel) base, to
form part of the magnetic circuit. Other types of cookwware simply
will not work. Simply, if a magnet 'sticks' to the base, the pan will
work on induction.

"Most cast iron and enamel on steel pans are suitable, but most
stainless steel or aluminium pans are not. (Of the ranges stocked by
Gourmet Cookware, the following are suitable for induction hobs -
Meyer Professional, Meyer Bella Cuisine, Meyer Steamers and Prestige
Pressure Cooker)"
http://gourmetcook.co.uk/pages/cook-guide.htm
The above page also has detailed descriptions of different types of cookware.

You have a wide choice of cookware, from traditional Le Crueset
enamelled cast iron, to stainless steel non-stick pans, so you can
choose the type you prefer.

One of the more affordable ranges is one of the Cooks Essentials
Stainless Steel ranges sold by QVC - but they sell several ranges so
check which one, their website usually very clearly states which are
suitable for induction and which aren't. That is true for most
manufacturers - they make several ranges, some of which are suitable
for induction. Check individual products.

Owain