Here they are:
I dislike the (IMO) still too small for electric/induction bottom of the Craft wok tbh. The flat is about 15 cm. It’s a gorgeous pan with an okay price though and I can char and impart some good smoky flavor on high heat with it. If the bottom was bigger it would be easier to keep it centered for the induction coil and have more effective cooking area. Want more flat. It makes nice smaller batch popcorn though I have noticed and yes it still works for stir fry.
I haven’t made stir fry for some time now, but the Craft is the pan I have used after getting it, as its the only real wok I have, mainly. Even if its sold by an American firm, they state they are getting them from reputable sources in China etc, that is a part of why I chose it originally also. I have some concerns about what (s)crap steels they might use for the cheap Chinese woks, though I don’t know anything about the subject really… Anyway.
The BK wokarang is quite practical, it has a more suitable bottom area with 16 cm actual flat, but such gentle curving after that, so its actually more like an 18cm bottom. It’s just a very thin weirdo shape pan that heats up very fast, but it does indeed kinda work and its easy to use. It’s made in China IIRC.
The 32cm De Buyer country pan, I’ll try to use it more. While its not a wok, I can use it for stir fry just fine IMO. The bottom is big enough that it clearly does not heat very evenly though on my induction cooktop, so stirring indeed is necessary (I knew this going in). If something needs to be on a colder area, food can be moved to side, lmao. I just might buy the smaller 28cm long stainless handled pro model one day, I think I could like the pan for semi deep fry and just when I want less splatter or really want to stir more wildly than I could in a regular frying pan of same size.
Ideally I think a “wok” for induction would have an about 18 cm or even up to 20 cm flat bottom and then flared tall sides up to whatever the diameter of the pan is. So that it still looks like a wok style pan.
This Joyce Chen would probably be a nice and handy sized carbon stir fry pan, but I dislike the handle.
Joyce Chen 22-0050, Pro Chef Peking Pan Uncoated Carbon Steel, 12-Inch
https://a.co/d/iH7NQRd
And this AAF would be better than my Craft I think, bigger, but with a bottom size more to my liking for induction. This could be a winner.
AAF Nommel® Wok Pan Flat Base Diameter 38 cm for Gas, Induction, Ceramic and Electric with Wooden Handle
https://amzn.eu/d/9i7ZBCF
Some of the Japanese woks are interesting, too. If not a bit expensive often it seems