That’s a problem that has been solved. The bigger donabe makers in Japan release IH versions of their earthenware. Here’s a consumer panel putting a selection of them to the test: https://my-best.com/782
They tend to cost a bit more because of the added elements needed to allow the pots to work on an induction heater, but they are well established in Japan.

My most lusted after earthenware pot has IH versions also:
https://www.bestpot.jp/lineup_ih/

Many of the Japanese donabe come from Mie and use a famous lake bed clay which is known for being able to withstand very high temperatures. So long as it isn’t empty, and so long as the temperature change isn’t sudden, they cope well with stove top to oven. An example I’ve used mine for has been Normandy style rice pudding - Teurgoule. Cook on the stove to begin with, then into the oven for 3 hours.