A really good wok?

A thin steel one works best, just season it well. I bought mine from a restaurant supply store for under 12 dollars. I built a ring burner for mine and use it to fry fish

Avoid the high dollar cast iron and stainless with a core woks.The whole idea is to have a hot spot.

Also get a round bottom

this is close to the one i have-- LINK

1 - Carbon steel will cook better, once seasoned.
2 - Round bottom cooks better with smaller amount of oil.
3 - Needs a good handle so you can work it (flat, at an angle, swirling, emptying, etc.)
4 - Most people like and use a ring to hold the wok over the fire. Unless you have a wok holding grate on the stove.
5 - If using electric, a flat bottom wok probably works better.
6 - I like a lid to steam in sauce - for just a moment, but still desirable.
7 - If you pay more than $25-30 dollars for a home wok, you are probably paying too much.
8 - There are two ways to fabricate a carbon steel wok. Turning it on a mandrel and hammering it out to shape. Old traditionalists like hammered better, but there probably isn't a lot of difference for most folks. Hammered fans say the food can be pulled up out of the hottest lower area of the wok and stay where you drag it better on a hammered finish.
9 - I think a non stick (Teflon coated) wok would be a waste

Probably more to consider, but that is all I have.

I have three woks. That is probably two more than I need.