Also if you are performing true restaurant style wok cooking you doubly want to be outdoors for the offgassing/smoke. Restaurants have hoods that are paired with make-up air systems. That 600CFM (being generous!) "hood" built into your over the range microwave is NOT going to be able to keep up with normal cooking, let alone real wok cooking!

The lack of adequate kitchen ventilation is pretty underrated by most people. Picked up a WYND Halo indoor air quality monitor out of general curiosity and was astonished at just how quickly indoor air can sour when cooking if you don't have adequate ventilation.

I cook a lot more outdoors than I used to now!