Is there any reason to think that using induction to heat the cooking surface will be more efficient than using conventional heaters?

For induction hobs, the US DOE rates induction as more efficient (84% absolute efficiency) than conventional disk elements (74.2% absolute efficiency). Thus, you may expect to use ~12% less electricity with induction.

However, much of this has to do with the fact that induction doesn't waste heat warming anything but your pot, i.e., won't heat the surface of the cooktop or the surrounding air. In the case of a teppanyaki, the whole point is to heat your cooktop (in this case, a literal "cooktop.") You may save a little from not having to heat the thermal mass of the heating elements themselves, but I wouldn't expect big savings here. In short: not worth waiting for induction.

An induction teppanyuki would not be using resistance elements to heat the surface.

IIRC, some company in Europe was producing an induction oven. It used a cast iron bottom that was heated with induction.

In a hob, the element below the glass surface is producing an electromagnetic field that "works" on your cookware if it close enough.

The entire teppanyaki surface serves as a large "pan" in a way.

It is not heating itself, something is heating it, right?

If it is induction, then again, the elements are producing electromagnetic fields to heat the surface while with regular electric, they are "coils" of a sort, aren't they?