

They make curved induction stovestops to rest your wok like a traditional wok burner, but a strong induction stovetop will be able to do the same, you just won’t be able to set it down on anything lol.
Its not as common in consumer because gas is still very common in Asia, but there are several models available as well as full sized restaurant induction wok stoves that can fit proper big woks with ease and hit the very high heat needed for the first use seasoning stage.
The heat response time is slightly better than gas, you just lose out on the visual queue cue of your flame.

In the entire history of Apple has this ever been true?
Even when they fired Jobs and tried to compete in capability, all of their stuff was more expensive than the competition.