kenji just released his new book (700 pages) on woks. while OP is correct about the heat deltas, it makes no difference in practice if you have the right technique. if you want to dispute that, you're going to be disputing someone who wrote a book about this over 4 years and made thousands of recipes.
> Easy tossing for stir fry is just one feature of a wok. For example, the round bottom causes liquids to pool in the center.