Flat Bottomed Wok?

I'm considering getting a wok. I've had a few over the years but I don't like using a traditionally shaped, round bottomed wok on a western gas stove, even using a wok ring, they just don't recover heat fast enough, so I've been doing my stir frying in a frying pan. I really like the shape of the one pictured. It's sort of a hybrid wok and frying pan. It's expensive $80.00 on Amazon. What do you think of the shape for stir frying? I'd like to find something cheaper. It should be carbon steel, not coated, I like the idea of a grab handle but it's not a deal killer, metal handle preferred over wood or plastid. Thank you!