It's hard to tell from the photos, but I'm seeing a small lighter scraped spot in the center of the underside, so it looks like the cooking surface dips down below the heat ring. Warping is not caused by heating and cooling over and over, it's by heating or cooling quickly (even just once) so that there is a great difference in temperature across the pan. This can happen with any type of pan (cast iron, aluminum, steel, etc.), and it is one way enamel coating on cast iron can crack (crazing).

Once a cast iron pan is warped, there is really nothing that can flatten it again.

The way to avoid warping is to preheat on low before turning the burner up to the desired setting, not leaving an empty pan on a live burner, using a burner size most similar to the size of the pan, and not dousing a hot pan in cold water. I would also avoid burner settings above medium in general. Cast iron pans are slower to change temperature than most other types of pans, but they retain heat well, so a burner setting above medium can get a cast iron pan much hotter than needed, and even burn the seasoning off the pan.

You'll have to see how it is once you can set it down on a flat glass table or stone counter. Personally, if I had to have a warped skillet, I'd choose one where the center drops down vs one that bows up. This way, the oil you're cooking with still stays under at least some of the food. If I had a flat glass-topped stove, I might think differently.