Dabbling around here and there in wok cooking, I've gotten the perception that the general consensus about cooking in a wok (at least for stir frying) is that the hotter and faster you can cook food without burning it to a crisp, the better it is, and the more "wok hei" it has. It seems this way since I've seen lots of videos of wok chefs putting the rounded piece of metal over enormous swirling jet flames and food spontaneously igniting while stirring. Of course I have alot of practicing to do before I can get to that level and cook food fast enough without burning it.
However, I have a feeling the adage that "hotter is better" seems to be a little oversimplified. Am I anywhere close?