Yes. The field that activates the ferrous material goes a bit beyond the surface of the cooktop. The distance is very slight and shouldn't make a difference.

There is a caveat to using CI on induction. It is terrible at conducting heat and you'll notice hot spots. It's very slow to come up to temp, or changing temp, and doesn't utilize the wonderful responsiveness that induction can offer. You'll want cookware with aluminum or copper cores to reap the best out of your cooktop. Not sure if you wanted to use CI exclusively, but I thought I'd address it for future readers.

I'm not anti CI. I have a 10 inch skillet that I like for certain things and for use in the oven, as well as a couple of enameled dutch ovens.

The best cast iron (CI) does not necessarily have a heat ring. Plenty of Griswolds out there with no heat ring. I have had an induction range for better than five years. I have used cast iron for frying, but I prefer steel pans made by DeBuyer, or several other makers. A bit lighter in weight compared to CI and they do respond faster.