It depends on the induction burner. Almost all of the ones I've seen in the US have tiny coils that generate a hot spot with uneven heat. This isn't a problem with smaller cookware, but with a larger stock pot, it can cause problems if you're simmering something thick like a tomato sauce. This is less a problem with the cookware and more a product of how garbage our induction hobs are here. I say that because I've been assured by several Europeans that their induction cooktops and hobs don't really have this problem.
I have a bunch of D3 as well as some D7 and Copper Core. I also have a Vollrath Mirage Pro induction unit. Even though the cookware is good and it's a commercial burner, there are still big hot spots, even with copper or huge metal sandwiches like on the D7. A small 8" D3 pan will work flawlessly on induction and you won't notice any hot spots. But once you go up in cookware size, the spot emerges. If you put an inch or two of water in a 12" D3, D7, or Copper Core pan, only the part of the pan directly above the induction coil will boil vigorously. It's like that even on super-dupes high end 1800W units like the Control Freak. The problem isn't the cookware.
That said, I use my induction frequently with a cheap 8qt Presto pressure cooker to make stock. Works great! And it's fine for making most soups, even in larger pots. But something thick like chili or tomato sauce or something might not heat evenly since the thick soup/stew/whatever won't circulate itself via convection.
