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.

The hood is mostly important for capturing the vaporized grease and making sure it doesn’t get stuck to the ceiling in the event that your fan isn’t strong enough to keep up with sudden flared ups.

The most important thing for air quality is just how many cubic meter/feet your fan can vent put of the room. As long as it is strong enough to create a draft large enough for the size of your room you should be okay. Hood is for larger particles that the fan can’t move quickly, the volatile chemicals are smaller and should be mostly going up towards your vent as long as it’s placed close enough or is strong enough.

With gas stoves the issue is mainly NO2, however all cooking releases volatile chemicals which typically get worse depending on how oily the food is.

Really the problem is with ventilation moreso how or what you are cooking. Most non industrial range hoods are severely underpowered and installed incorrectly.

I have a relatively small range hood to which installed an industrial inline exhaust fan too. Even though it’s small, the motor is strong enough to clear any smoke in the kitchen within a min.

Really the dangers of NO2 and other VOC isnt really an issue as long as you have some form of ventilation. The real problem are small apartments with no range hoods or ability to crack a window. Even then, it’s about the same as handing out within 50m of a major roadway for the same time period.

Eh, yes and no. You are getting the areas that are in contact with the cooking surface red hot, which with a flat bottom wok is a really small area. Since most woks are made out of thin metal, you aren’t getting much heat transfer to the majority of the pan like you would with gas.

Tbh the best option imo for stirfry is just to have an outdoor wok burner hooked up to a propane tank. Unless you have an industrial stove, you aren’t getting the pan hot enough on gass either.