I am not a cook, but I find it difficult to believe that the heat going by the sides of the pan is cooking the food, rather than the heat going through the pan and heating the air above the pan.
This is because where I've seen someone cooking on a wok, the food barely goes past the edge of the pan.
A sufficiently wok-shaped induction stove will induce the same heat as that going through the pan.
I can’t find a high enough resolution pic on the internet of the modernist cuisine cutaway to actually read the text but here’s the image:
https://images.app.goo.gl/cZWmqecLWTSdxSeX6
Wok Hei translates to “breath of the wok” for a reason. The food is constantly in the air, which allows it to dry out. The food spends most of its time not even touching the wok so no, you can’t do it on induction.
Here’s a good description from the Michelin guide:
https://guide.michelin.com/en/article/dining-out/what-is-wok...
Thank you for treating my ignorance!
Since in order to keep it in the air you have to constantly raise the pot from the cooker, and since induction can't work too far, it is clear why it doesn't work.
And there’s no way most of us in the west would know this. Not many people outside of the kitchen a Chinese restaurant would ever see someone do it right here. Most of us just treat a wok like a funny shaped pan.
I’ve been trying to learn the technique for a few years and I’m not great at it.
In a home context its irrelevant. You're not doing true wok cooking at home anyway, your piddly little small bore home gas feed won't be providing anywhere near the required intensity.
The food is constantly flipped into the air above the wok where it is heated by the extremely hot air.
Of course very few homes in the western world have gas burners powerful enough for that anyway. I actually practice on a turkey fryer.