We have induction at home and we did get a steel plate to use for pots and pans that aren’t ferrous. But it works so badly. Sure the induction plate heats up but then you have to rely on contact heat transfer between the metals and it’s very slow and laggy. Kills all the benefits of induction. I can’t possibly imagine trying to do this with a wok. First of all a wok needs to move and be picked up to stir and flip. The second induction loses contact, it loses heat. We should just say that gas wins hands down for woks because that’s the reality.

I use a flat bottom carbon steel wok on an electric stove and it heats up like lightning. Its the top pick from this article. Kenji Lopez-alt, a long time serious eats contributor, also wrote the book on woks that is excellent if you're interested in getting started with wok cooking.

With the above wok, I can get oil smoking in 30 seconds from cold, and it sears everything like a dream. It is 100% the "dont turn away while its going or else" wok cooking experience. Unless you have very exacting standards, woks are covered on electric/induction.

Or if your power goes out often