Thinking a little more about what you’ve said, I’ve changed my mind. It seems like what you really need is something to contain the heat from escaping up the sides of your pans. So, rather than using that Wok Mon thing, just pick up an inexpensive Wok Ring. (maybe you already have one?)
Just in case anyone’s interested in trying any of the Turbo Pot stuff, they have a “Spring Sale” 25% discount code on their facebook page right now. 
I may. The funny thing is that I had one and tossed it away during my move because I thought “I won’t need the wok ring now that I am moving to a gas range kitchen” – seriously
Well, I will need to get a wok ring that will fit nicely on my range. Also the gas range instruction does have a warning against using wok rings because they may cause excessive carbon monoxide – due to ineffective burning.
It may be worth looking at the small “valves” that are located near the knobs on the internal gas lines— the ones that mix in room air. (This is based on mid century stoves, so things may be different now…) By getting an optimum opening on these (and it will be pretty obvious from the way the flames react), you can get better heat output from your burners.
In terms of wok rings, I think they typically do a really poor job of allowing a wok to heat up properly. I had a wok support made that really allows the heat to continue up the wok sides (but still be most concentrated at the base).
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9100 BTU is pretty small burner! Most new ranges come with 20,000 to 22,000 BTUs on the larger burners. So it’s the burner design on that stove, not the fact that it uses gas as fuel that leaves you wanting more.
