Some more thoughts on stir frying; I have never tried stir frying on a conventional electric hot plate but I assume the problem must be similar. Whereas a gas hob has flames running up the side to heat the bowl directly, on an electric device the bowl can only heat up by conduction from the base which in direct contact with the hotplate. The woks that I use have a relatively small flat base compared with the large surface area of the bowl. An additional problem for the induction hob is that if you lift the wok to toss the food, you have lost the heat source - not good if you want to keep food sizzling. Sauté pans are for sautéing - woks wouldn't have been invented if they weren't needed.

DC