If not, are there good electric stoves that work with hard cast iron pans?
I have seen the mess heavy cookware creates on those glass top cooktops - old style coils seems to be best for those.
I don't move the cast iron pan around a lot when I cook, but they're too heavy to do that anyway really, and unlike some thin stainless pans they don't warp so won't "walk" around the surface.
I have successfully removed the cast-iron crud from a glass-ceramic cooktop using a paste of 91% rubbing alcohol and baking soda. You can speed up the process by scraping with the back of a knife a few times first. Overall, it's not slower than cleaning the grease traps on a coil stove.
I just love cooking everything with it, including eggs.
Induction works great. You onnly need gas for wok. It also doesn't become dirty like a resistive stove but you do have to be careful not to drop the skillet onto the glass.
What the poster may mean is that a carbon steel pan must be heated slowly (i.e. on half power) until it is all the way hot. Then you can use a higher power setting if you want. If you don't do it this way supposedly the pan warps, but I haven't been brave enough to test whether or not that's really true.
That said, heating on medium until it's hot takes a few minutes at worst. I don't really see what the big deal is.