You are correct. I've always babied my 100 year cast iron anyway. Too much invested in cleaning and curing the 30 or so pieces I guess. About the time I first bought induction I changed the way I cook a little. The FIRST thing I now do when cooking with cast iron is to put the skillet or oven on the induction top and turn it on to "1" (low). That starts warming up the cast iron but not enough to get it to smoke. I THEN start to gather my ingredients, etc. Shortly before using the cast iron I switch it to half the setting I will use. Then 20 or so seconds later I move it to the setting I want and will cook with. Seldom over 50%. Sounds complicated but it is not, it is just like warming up an engine. With my stainless, I don't worry. If I need to boil water for my morning coffee, dog-gone-it, I need it now. Straight to 90%. Having said all that, I don't know that I would change my cooktop just for induction. If you have pots and pans that are not induction rated, it may not be worth it. I was lucky in that I had a kitchen full of cast iron when my 30 year old standard cooktop died. So the decision was simple and I have no regrets.