Actually the Nordic Ware wok does an excellent job and are very close to a Chinese wok because the design is based around it. I was very very surprised because I didn't expected that. We stir-fried some vegetables a few times and it 'burned' nicely with consistency. I've also made some fried rice and fried noodles and they both resulted in some nice burns (or seared) to it nicely; especially with the noodles where you can actually see the marks and it tasted awesome!
The genuine Chinese round-bottomed woks from your local Chinatowns are nice but they're mostly unseasoned and only benefits if you have a strong stovetop that can output very strong flames. If you like to wash your wok after you cook, then it's probably best to get something like the one I mentioned above because according the experts, you're not suppose to wash the original carbon-steel woks after its seasoning.
I own two round bottom carbon steel woks, a cast iron and a quality non-stick wok with a flat bottom.
I strongly prefer the round bottom wok even on my home stove. I cook on a high output burner for lot of my chinese food as the high heat adds a lot to the quality of the food.
But the non-stick doesn't even compare to the performance and results of the other woks, even on a home stove.
Seasoned cast iron and carbon steel is a joy to cook on, easy to season and maintain. Whether you prefer flat or round bottom is largely a preference for home situations. The cast iron wok is fully round inside with a flat bottom giving me great convenience and performance.
Seasoned?? You season your own pan or wok!:bounce:
Haveing worked with many chinese chefs after each dish is preped water is put into wok and a brush used to clean it out. The water inlet is part of stove as is the drain part of stove. The woks are 30 inches across.