re: Any wok users here?

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I've always been told that the only way to experience true "Wok Hay" style cooking is with high pressure gas burners that are generally not available in residential cooktops. I've got a wok and I use it from time to time, but I've never managed to duplicate the texture found at Chinese restaurants.

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If you have a high-BTU stove (Capital Culinarian, Wolf, BlueStar), you can get closer to it than with an ordinary gas stove. (If electric, don't bother.) The burner configuration on the BlueStar, combined with the removable center grate & 22K BTU output, is especially suitable.

Best wok hai I ever achieved was using my Big Green Egg as a wok stove. I use a "woo" from the Ceramic Grill Store LINK , which gets the wok very close to the charcoal fire & makes it super hot. See here: LINK

Asian grocery stores often sell simple charcoal wok stoves: LINK

And a pretty common backyard hack is using a chimney starter as a wok stove: LINK