Swore off electric woks until one saved my wok hei last Tuesday

I spent years saying gas wok burners were the only way to get that smoky flavor, and I put it on the line at a demo in Portland. The electric unit from a rental kitchen did what my home stove never could, hit 600 degrees in under 4 minutes and held it. My stir fry came out with that char I thought was impossible, and I had to eat my words in front of three line cooks. Has anyone else had a tool they mocked turn out to be the real deal for a specific cook?

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