Why can't I get a seasoning layer on my carbon steel pan using an induction hob?
Induction hobs (cooktops/ranges) use magnetic fields to heat the pan directly, only metal that is directly in contact with the hob gets heated by the hob, the rest gets heated through conduction. On a large gas hob burner the flame goes up the sides, heating them. On my induction hob (not my choice, there when I moved in) I find that the heating area does not range as far as the lines on the hob indicate that they should, so you may not be getting direct heating on the entire bottom of the pan. 

My recommendation would be to season it in the oven rather than the cooktop presuming the handle and other parts are oven safe. That way the whole pan gets heat evenly. The answer to this question will be of interest to you as it's about induction and metals.