Before I bought a wok - because I wasn't sure if I REALLY wanted one - I began my wok cooking in a large stainless steel bowl on the burner of the stove. I figured why not - I use it to cook many things. Then I bought myself a wok - and I do enjoy using it.
If you have an electric stove maybe a stainless bowl will help you. I don't care for electric stoves - just my preference.
This is from my notes and I hope it helps - the notes are old - but they are still good!
WOKS
A popular, all-purpose Asian pan, it is distinguished by high, sloping sides, resembling a bowl. Hammering looks nice, and does not make a wok better. Expect a carbon steel wok to turn dark (to oxidize) with repeated use; this is a desirable quality.
The traditional wok is 14 inches in diameter and is made of carbon steel.
Iron woks take a long time to heat up, but hold the high heat very, very well.
Stainless steel's inherent qualities make this a poor metal for a wok and also make it much more expensive.
An electric wok is an inefficient and expensive alternative that, with few exceptions, is best avoided.
Non-stick surfaces are unnecessary and don't last long.
Aluminum gets hot all over and considered overkill.
If you have electric burners, you may need to use a flat-bottom wok in order to get enough heat. Or turn the ring to the side that keeps the wok closer to the burner.
Round-bottom woks are best for flame burners. Use a wok ring to keep them stable on the burner.
The idea is to have a hot spot at the bottom of the wok, where the actual cooking takes place. The sides are used to rest the food that is cooking at slightly cooler temperatures. Moving the food about gives you great control and versatility, while enabling you to cook each food perfectly to enhance its flavor and retain its nutrients.
