I never found the flat bottom woks to be very effective, but it never occured to me to use one on gas stove; I thought they were designed for electric stoves.
It is almost impossible to find round bottomed woks in China any more. All are flat bottomed or nearly so - some have a flat section at the very bottom, then round up a bit.
Induction cookers are to blame. They are the fashion. Once it was to have a bicycle, then a radio, then a tractor, then a phone, then a motorcycle, then a house, then a car.
Just before cars came free-standing induction cookers. Ideal for plonking down in the middle of the table for hot pots. But the woks would fall over, so they flattened them. I have spent the last two weeks trying to find a traditional round bottomed wok and failed.
Prior to the induction cookers, all cooking was done by gas or directly from fossil fuels and wood etc. I've never seen an electric cooker in China (apart from table top induction cookers n the last few years.)
Edited by liuzhou, 06 September 2013 - 11:18 AM.