There are actually special wok induction plates.

For a stove top, or like a stand alone device?

Nevertheless I don’t think that is necessary.

I mean… It is, especially depending on what and how much food you are cooking.

My wok gets plenty hot where it matters and I make a killer fried rice.

Making a “killer fried rice” isn’t the end all be all of wok cooking. I have had plenty of white people make what they claim is great fried rice that is greasy dog shit because they can’t get their woks hot enough.

As someone who grew up in Chinese restaurant kitchens… I can assure you a flat bottomed wok on an induction stovetop is never going to be adequate for traditional Chinese cooking. If there is an induction plate shaped to fit a round bottom wok and you could rock the wok on without damaging it…that would be a different story.

Until then I’m going to stick to using my outdoor burner, especially considering that the only electric utilities I have access to are already created with natural gas.