Use non-inductive pans on induction cook top

You seem to be mixing up some things here.

The difference is not between "normal" and "inductive". The difference is between pans which happen to have a ferromagnetic body, and thus work on induction, and all others. All pans with ferromagnetic body also work on resistive or gas stoves, so they are sold as "normal" pans, just like the non-ferromagnetic ones. "Ceramic" has nothing to do with the pan body **, that's a coating which can be put over a body made of a variety of metals, some of them ferromagnetic and some not.

Most steel pans and all iron ones should work on an induction stove, regardless of how they are coated. You can test this with a magnet - if it sticks, it will work. If it doesn't, don't try it anyway - in the worst case it can be an aluminium pan, and melt on the stove bad things can happen - my memory is patchy about what exactly happens, but the general advice is "don't".

You are likely to already have enough pans to use on the induction. But if you want to keep using some existing pan which is not ferromagnetic, you can simply use metallic discs which are sold for this purpose. The downside is that the performance of the stove drops to levels comparable to old-style resistive stoves (non-glasstop). But you can continue with your existing pans, and ditto for pots.

** I assume here that you mean ceramic-coated nonstick pans. The word "pan" is ambiguous in English and can also mean e.g. a lasagna pan whose body is 100% ceramic. But these are not used on stovetop, so I think we can exclude them here. Another option is a series of solid ceramic pots and pans developed for the stove, like Arcoflam/pyroflam but they are quite rare. None of the full body ceramic will work on induction, no matter if intended for the oven or stovetop.

Short answer - no.

Longer answer - yes, but you don't want to.

Longish answer - yes, you can get steel gadgets (such as this one from amazon) that you can put on the cooker that will heat up, and transfer the heat to the non-inductive cookware. But you lose all the advantages of an inductive cooker, and have yet another thing to worry about.

My recommendation is to get proper cookware. Induction cookers are great to work with, and it's worth the extra cost. It's as fast as gas, yet easier to clean than a regular vitroceramic cooker.

(And, as rumtscho points out - most cookware is induction-compatible already. There are exceptions, though, such as ceramic fondue caquelons, glass saucepans and all kinds of solid aluminium cookware.)

Measure your various pots and pans.

Go buy cast iron skillets (etc.) they will fit inside. A flea market may be cheaper than other sources.

You may or may not choose to use the cast iron skillets as pans themselves, too.