Yeah, cast iron should work well. I also like the usual stainless steel or non-stick pans. I mean these get hot and cold almost immediately and I have good control over temperature. A heavy cast iron thing is made to store the heat and not do that. Depends on what someone is trying to achieve.

And something that doesn't work are things that aren't flat at the bottom. You just can't have a wok that is completely round and put that on a flat surface. And also thin metals don't work. So maybe use another cooktop for that. We own a wok that has a flattened bottom. But I don't really like cooking with that thing. Not sure if it's me or the wok.