Pros: Big, flat bottom means it can be used with any stove
Cons: Flat bottom has cooking drawbacks, steel doesn't heat evening, large size makes it difficult to handle when full
I got this for my birthday one year. I cook a lot of Chinese food with Chinese friends, with just a regular stove. I have this wok, and another, smaller wok. I use the smaller one for 95% wok-required cooking. This one is so big that when it's loaded up, there isn't much advantage to it vs. a dutch oven. The steel also doesn't heat very evenly.
If you have a stove that can accomodate a round-bottom wok, get a cast-iron round-bottom wok. If you want an easy-to-use wok for quickly preparing authentic Chinese food on a regular Western-style stove, get a smaller wok. If you need to occasionally prepare larger batches of Chinese food on a Western-style stove, just use a regular pot. Only if you don't have much money and regularly need to cook a lot of Chinese food at onces would this maybe be an appropriate choice.
In general, not recommended.