You're correct, but times change, and the carbon steel wok over a giant burner isn't very suitable for apartment cooking anyway. There are now works designed for use on induction (with aluminium conduction to achieve a heat gradient), and they work pretty well. Also much healthier for the occupants, not as hot in the kitchen and cheaper to operate.
In countries with 240v/10A sockets a plug in electric wok is fine for home cooking. On 110v/15A it is still better than electric radiative cooking, but not as good as gas.
This perspective drives me crazy. OK, so induction cooktops are good for the environment. But flat bottom woks are not woks, and you can’t do wok cooking on an induction cooktop. The only people who think that you can, are people who completely lack an understanding of wok cooking techniques.
I would have thought that a bigger drawback would be that you can’t get even heat input while tossing the wok, though I’m not sure how essential that is
See https://commons.wikimedia.org/wiki/File:Induktionskochfeld_S... for what's under the plate. The center silver thing is likely a thermostat/temperature sensor. The electronics may need to be a bit less ignorant to handle a flexible coil, but tracking the tank's resonance isn't even a difficult task; a Royer/Baxandall oscillator could probably be made to work.
