SubG posted:

Yeah, just get a flat-bottom carbon steel wok and go to town. If you need a super-hot cook surface just keep in mind you might have to heat the pan for longer to get up to temperature and work in small batches to avoid crashing the temperature when you add food to it. But not everything (or even the majority of things) you might want to do with a wok needs a lava-hot surface. And literally every range made will gleefully heat a pan over the autoignition temperature of cooking oils, which is hotter than you need for any kind of cooking you're likely to do in a residential kitchen. The imagined unsuitability of everything other than mega high-output wok burners for wok cooking is greatly exaggerated by people eager to demonstrate that they're familiar with the term `wok hei'. The stove I currently have is a lovely 19K glass top and it's definitely not what I'd pick given other options but if you keep its limitations in mind it's entirely loving serviceable, so don't let purists scare you away from cooking.