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.

Seconding this. I am but a humble gringo, and I do love an induction Cook top, but the insistence that everyone in earth can move 100% to induction in every instance only applies if you’re only making European dishes where flat bottom pans are standard.

Proper wok cooking needs gas, end of story.