I've done lots of wok cooking.
Me too. I started in 2014 and I would never be without it. Best thing ever invented.
I'm not a great cook myself but stir fry is so easy and tasty
I am not as good as those on Master Chef, but since I had a wok, things have not been the same since.
And always looks so appetizing..
If you can't taste the steel in the food from the wok the stove isn't hot enough.
Perhaps a single propaine gas stove is better to use for a WOK than an electric stove.
I knew some people who had self heated (plut in) electric woks. I don't think they get hot enough either.
I have a flat bottom compostite wok I purchased from Macy's. I works okay on the electric stove.
There is something about the steel taste from real Asian (Chinese) food that makes it real.
If I may,
Cooking in a Wok should be done quick and very hot. The Wok should almost be red before adding the ingredients - to get that steel taste.
For the most part good (Authentic) Chineese Asian food cant be cooked at home because the temperature of the stove isn't hot enough.