The problem with even the flat-bottom wok or concave cooktop is that you’re still missing out on some wok cooking techniques. E.g. flambé, wok tilting (for conc

The problem with even the flat-bottom wok or concave cooktop is that you’re still missing out on some wok cooking techniques. E.g. flambé, wok tilting (for concentrating on a thick/stubborn part of a fish), wok throwing (do you want to risk banging your flat-bottom wok on the induction surface?).