I'm told, but haven't seen. The preparation is supposed to be roughly the same as with a gas stove. Turkish cafes use a sand-filled metal tray on the stove (should work on a sterno can warming tray too), and a very low fire; since they believe the slower it cooks, the better (I've seen that part). The sandbath provides such low and even heat, that the Ibrik can just sit in the sand without the coffee foaming over. The foam is transferred to the serving cups as it comes up, then in a minute or so, the coffee is poured. As always, start with sugar at the bottom, water in the middle, and ground coffee on top.
This is hearsay; I hope someone who's done it comes by with clearer instructions.