I have been wanting to do more Asian style cooking, I used to have a steel wok and ring but the wok has disappeared after 4 or 5 moves. My gas stove wouldn't work very well with a Wok ring due to the grates are double grate for front and back burner. I have noticed on a number of cooking shows, frequently when cooking Asian stir fry dishes they are using a portable induction burner and a flat bottom wok. Is this combination adequate for cooking Asian stir fry dishes? Will the induction burner achieve the high heat necessary for most Asian stir fry?