I have three "portable" induction burners that I began using back when I was still catering (after having a butane burner explode)
They work great with cast iron, enamel cast iron - I use my old Descoware, Copco and newer Le Creuset on them quite often.
The heat controls are better than on regular electric cooktops and you can get a lower heat that is maintained correctly for long periods, as when you want to cook something delicate and heat-sensitive.
The first time I saw one demonstrated, at a trade show, the demonstrator had a skillet that had been cut in half. He put the skillet on the burner, turned on the heat and when the skilled was hot, broke an egg onto it so half was on the skillet, half on the bare burner.
Only the part of the egg on the skillet cooked while the other half remained raw.
This was to demonstrate that the burner itself did not get hot, only the metal.
You can get magnetic metal
"interface disc" that will allow you to use non-magnetic cookware on the burner.
I have one and use my stovetop Corningware or pottery cookware ( tagines, cazuelas, etc.,) on the induction burner.
