Well, even when I was in a cheapo apartment with a rather poor electric stove I was able to stir fry as long as I paid attention to how much I cooked at once. W

Well, even when I was in a cheapo apartment with a rather poor electric stove I was able to stir fry as long as I paid attention to how much I cooked at once. Wok Fast teaches a technique that works pretty well for cooking meat + vegetable dishes. I'm writing this from memory, so it might be off by a bit, but the key is to cook at the most two cups of ingredients at a time. 1. Wait until the wok surface is hot enough to vaporize a sprinkling of water instantly. 2. Add the oil + onions and/or garlic and stir fry for 30 seconds. Coat the wok with the oil as you do this. 3. Add the meat, let it sit on the wok until it is seared (at which point it will "unstick" from the wok) and stir fry about two minutes. Remove the meat, which is not yet fully cooked, and set it aside. 4. Wait for the wok to heat up again, but be careful about using the water droplet technique as that can cause the oil to splash. Add the vegetables and stir fry until they brighten, about two minutes. 5. If the wok is still pretty hot at this point you can just add the meat and cook another two minutes, then add the sauce and cook a final two minutes. If it seems like it isn't hot enough, remove the vegetables and let it heat up a bit before adding everything. It's definitely more effort than just being able to add the meat, stir fry, then add the vegetables, but it does work, and only takes 8-10 minutes for meat + vegetables. If you are cooking only vegetables, the water doesn't need to instantly vaporize -- it should sit for about 2 or 3 seconds before vaporizing. As I said, I'm recalling this from memory and I don't generally cook meat, so the instructions might be off (please don't eat undercooked meat!) But what I wanted to convey was that I found it possible to stir fry for two even with a low end electric stove. Maybe there are some stoves even worse than what I had, though! :)