If you’re willing to use a cast iron wok, Lodge makes one with a flat bottom on the outside but curved on the inside. You have to make some major technique concessions, but it will work on induction, and if you use a butane torch while flipping food you can almost get a wok hei going.

This has sort of been my experience with induction beyond woks too, it often requires technique and equipment concessions. Great for boiling water and sautéing though. The tops also have durability/longevity issues when compared to gas and that isn’t usually acknowledged.

There are wok pans designed for induction, eg https://www.electrolux.se/accessories/accessories/cooking-ac...

That looks fascinating, I would love to know the physics of that ring and how it works. I had always assumed you needed a whole solid ferrous ring touching the glass plate whereas this is only touching in three places. It must then be electrically conducting from the ring to the Wok to induct the eddy current as those three points wouldn’t be enough to conduct heat.

Alternatively maybe it’s just relying on inducting directly to the Wok bottom but the surface area touching the glass plate is very small so I can’t see it working well.

Induction works with magnets. The electromagnets in the stove induct energy into the pan and that's what heats up.

The ring does three things (probably). Keeps the wok supported, transfers heat to the pan, and tricks the sensors in the stove into thinking there's a flat pan on it.

(Just edited my comment to mention woks, sorry)

You would need to get a special flat bottom Wok designed for induction. I believe there are also some induction woks that come with a special plate or ring you place them on to make them work and still have a curved bottom, I have no experience of them.

The ones with the ring are junk

A good point. Alot of depends on the style of cooking you do, and how heat is used in that cooking style. I personally dont even have a wok, so the idea would never occur to me.