The above answers evidently assume that induction stoves are all flat and thus require a flat vessel, which obviously excludes classic Chinese round bottom woks.
It just may be that the authors have never heard of specialized concave-surface induction tops intended for use with round bottom carbon steel woks. And I would expect they work fairly well as they are mostly produced in China both for prosumer and professional market i.d for the wok conscious Chinese cook.
The prosumer output would be in the 3500 watts range and it is well known that such power will be rather more than what you can get from a better gas range while the professional versions usually come as 5000 watts, 6000 watts and something like 8000 watts. Temperatures of 500 F or more will be easily reached at 3500 watts, so I'd expect the higher outputs be able to quickly sear even greater portions of food at one time.
Power is definitely not a problem, however, I'm not sure if wok shaking like on a gas stove is possible. Maybe somebody here could comment on this. Also, I don't think flaming is possible other than oil in the wok getting igniting simply because of the wok reaching the self-ignition temperature.