I know this has been broached in these forums a number of times before, so forgive me for bringing it up again...
I'm just trying to find out once and for all whether a round-bottom carbon steel wok is really so impossible to use on an electric range. I've been reading up on it, and there are at least a couple of places online that suggest that it's entirely do-able, especially if you turn your wok ring wide-side-up. In my case, this would put the wok bottom in direct contact with the stove element, albeit just at its lowest point.
I guess the other thing is that I am no kind of master stir-fryer so I don't know that I need wicked hot heat of the kind that makes people swear that wok cooking is altogether impossible on an electric stove in the first place. Does that make sense? I make stir fries sometimes, and things like pad thai, but I'm just as liable to cook an Indian curry in my wok, steam dumplings, or make hot and sour soup.
And again, apologies for a bit of redundancy.