Right? I wasted so much time before figuring this out too.

Man that sucks so bad, I feel for you cause I went through the exact same thing when I moved into this apartment with a glass top. The aluminum pot would just slide around and the brew was always off, bitter and thin no matter what I did. Honestly the induction burner heats way too fast and too focused on the center, so the bottom of the pot scorches before the water even climbs. I found that the trick is to use the lowest heat setting possible and then pull the pot off the burner for like 20 seconds when it starts to sputter, then put it back. It feels dumb and fiddly but it kinda evens things out. Also, yeah, preheating the water helps a ton but you gotta do it in a separate kettle and pour it in hot, not just run the burner longer. That said, the stainless pots just dont hold heat like the aluminum ones do, so you're fighting the physics of the burner and the material at the same time. Dont retire it yet though, try a few more times with the on off dance, but if it still tastes like mud, honestly a cheap stovetop pour over might be your happier ending for now.