No, you cannot reproduce the extremely high heat cooking conditions of a commercial stove or an outdoor cooker on the typical home stove. However, many home gas stoves produce pretty fine heat, and using a cheap carbon steel wok on one you can get pretty darned hot, certainly hot enough for good maillard reaction that can, with suitable oil and sauce sugars, lead to charring. I think that in addition to the messiness, a big limiting factor is that most home cooks get freaked out by using that much heat and dial it back too soon.
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