Very focused on the north American market. Where I live induction stove tops have been more or less standard for 20+ years. BUT I didn’t know special round coils existed for round wokpans. Pretty cool. Although I think a wokpans with a flat bottom is fine for home cooking, maybe get one that is slightly heavier so its able to retain more heat as you work your food. It is kind of ridiculous that this would be an argument to get a gas stove, given that standard gas stoves don’t have a rocket engine flame that is required to get the real wok experience at home anyway. I don’t even think you would want that in a home kitchen. Also it is a bit niche for most people.
I bought a flat bottom wok for my flat top stove and learned that wok tossing is actually a bit awkward with the non-continuous curvature, as all the food and especially oil constantly slides over the kink, often causing it to splash around and out. But you learn to get around that quite quickly and apart from that it’s no worse than round woks.
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