I have no first-hand experience, but on an old episode of Cooking Issues they mentioned that commercial induction wok burners can be pretty righteous. The Museum of Food and Drink was doing an exhibit called "Chow: Making The Chinese American Restaurant" and they couldn't use gas in the space so were forced to use induction. Some of the Chinese chefs saw what they'd be cooking on, and being used to high powered gas burners, they raised their eyebrows in suspicion. The chefs changed their tune as soon as they started using the burners. They could apparently take the wok from cold to cherry red hot in no time.
This is just an anecdote as reported on a radio show, but that story stuck with me as I was doing research on wok burners at the time. From photos of the MOFAD event, it looks like they were using Garland units.
