advice on buying a new flat- or round-bottom wok for a mediocre gas range

Hi all. I've looked through the copious discussions about woks, and haven't found an answer to my question. I cook on a mediocre gas range. I have a round bottomed 16" cast iron wok from the Wokshop, and when I get it really heated up, it does a decent job. I want a smaller wok to try out.

I know that Grace Young says to buy a flat bottomed wok, even for a gas range. But I'm comfortable using a round bottomed wok on my stove without a wok ring. I just balance and hold on!

Has anyone tried both and come to a conclusion about which is better? Again, for a gas range.

I really want to buy an E-woks hand-hammered 13", but they don't make them anymore in flat-bottomed form, so I'm trying to convince myself to go against Grace's better judgment.