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For anyone thinking to try this on induction: don't. A pizza steel will work on an induction stove, but it'll also bend. Stick to the oven, and leave it an hour to heat up.

I had no idea, fascinating! Is this because of uneven magnetic “hot spots” or something?

It also won't heat evenly, leaving you with spots that are much hotter than others.

Another common trick is to use two stones, spaced apart with (1 inch) steel nuts. Stone at the bottom acts as a heat deflector and nuts prevent the top one from overheating.

I regularly throw the dough directly onto the grill.

It works well!

I've done it on the grate, just don't use oil, it's not necessary and will make your often smoke+smell and will blacken the grate