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I think there are a lot of problems with domestic wok cooking, the gas burners are anemic
and for induction you either have a flat bottom one which isn't really a wok or a round
one with some kind of adapter ring.
Then there is the problem of most induction having a ring shaped coil so less heat in the centre.
They also like to shut off when the pan radiates too much heat back, not ideal for woks.
There is a reason why the ones in restaurants look like jet engines.
Maybe the bowl shaped ones work, but most demos with those solutions are people using
non stick or stainless woks at low heat.
sohi
What about a cast iron wok that you can use on an induction hob?