Although you are "not supposed to" use cast iron on induction, it is more due to its weight and possibility of cracking the glass. If you sand the bottom smooth, then it works great, just don't be clonking it down.
With powerful induction, this cooks steaks and other meat faster than anything, and that includes gas, BBQ, and flame broiling.
Maybe they could make an "induction safe" version for people without a machine shop, with a perfectly smooth bottom, maybe laminated with stainless or otherwise covered.
Anyways it is my "go to" for cuts of meat, I like it.