Induction cooktops are wildly popular in China, perhaps more so than anywhere else in the world. This isn't to say that cooking with gas/open flame isn't also wildly popular, but the difficulty of using a wok with induction hasn't been an obstacle to adoption there. It helps that by no means do you need to take an all-or-nothing stance here: standalone countertop induction plates are effective and cheap (and far safer than the traditional hot plates that they resemble).

A typical home gas stove isn't even that good for wok cooking in the first place. I mean yeah it will work, of course, but it's nowhere near ideal. It's a little ridiculous that this thing it's not even that good at is the go-to defense of the gas stove. It's almost like if people who didn't like EVs always brought up cooking food on your engine.

1. typical home gas stoves in china are far more powerful than normally found in western home kitchens. they're closer to what you'd find in a restaurant kitchen in the west

2. little portable induction cookers are common in china but most people aren't doing stir fries on them. people use them for hot pot at home, and maybe to boil or steam things. they're not the primary cooktop of choice. also something that ties into all this is that eating out is vastly cheaper and more affordable in chinese cities, and even low wage earners in cities might do it for literally every normal meal. those restaurants aren't cooking on induction.

This feels like saying no because of one very specific use case. I use a flat bottom wok on my electric stove almost every day. Adapt and you'll be fine.

Induction wok burners are a thing, here is a comparison between a 5000W induction wok burner and a gas wok burner: https://www.youtube.com/watch?v=dQVDSdW-dPU (look at the description for english description) If you trust their results, induction burners produces much less waste heat compared to gas burners, which makes home indoor Chinese food cooking more feasible

There are quite a few induction stoves made specifically for dome bottom woks. They heat up incredibly fast, and can be lifted up out of the field and used pretty much exactly like a gas stove.

You can approximate wok hei with a cooking blow torch, as theorized/discovered by Kenji Lopez-Alt (summary write-up / experimentation by one of his colleague here : https://www.seriouseats.com/hei-now-youre-a-wok-star-a-fiery... )