Problems deep frying on induction stove

While I can't say exactly what the issue is there are some possibilities:

1. Induction compatible doesn't mean ideal for induction. I've had pans which are compatible, as in they work, but they don't heat up well. Only ferrous metals will get heated by induction, many pans are a sandwich of metals with a ferrous base, how well the pans heat up depends in part how thick the base is, if it's too thin it won't be able to convert all the energy. You want something with a nice thick ferrous base, or even better cast iron
2. Your induction top may not be powerful enough. In the same way gas ranges are limited by the size of their burners induction is limited by the underlying electronics. A big pot full of oil is a lot of mass, the cooktop's electronics need to be able to create a large enough magnetic field to heat it

Another possibility: even if it has the power to heat a pan > 180C it could start throttling once the internal stove temp hits 150 to prevent circuit damage.

So one way to work around this is to start from a cold stove, then quickly heat a smaller amount of oil to your desired temp and cook the food before the internal temp gets too high.

Another workaround that might work is putting a ceramic tile beneath the pan.