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At home wok technique is just flip the stuff in the air with a thin steel wok. Proper commercial wok technique you pull the wok over the ring of the burner to save your arm muscles cos proper woks are thicker steel and pretty heavy.
The few seconds after 1:34 show what I mean
https://youtu.be/aqmGp070Vj8?t=94
You can't do that at home so do whatever works. The most important part is to keep the food moving.
Sumo
Nah, just flat induction. No heat on the sides but I mange ok, I'm sure my wok technique is probably terrible but no one's complained so far.