Erm, sure? Cast iron takes a little while longer to heat up because it's heavier, but it retains heat well once hot. It's even better on induction. I cook mostly in cast-iron and carbon steel and haven't ever had a gas stove. (Like a lot of kitchen wonks, I keep a cheap non-stick pan around for eggs and pancakes, and basically nothing else.)

Induction might be the key here. It really is fast to change.

You can heat it with anything. Remember. It is just steel! Almost indestructible, can use anything to clean it, and if you mess up, you can heat it, wash it, and re oil again.

One thing about it is, it's pretty much plain elemental iron, straight out of the "iron age".

Actual steel is an alloy that is much more advanced, even when it is not a stainless grade.

You're thinking of wrought iron. Cast iron has a higher carbon content.