I've never understood the whole flat-vs-round bottom wok debate. Flat-bottomed woks work fine if you have a Western-style stove! Is a round one superior? Maybe? Is it "buy a dedicated piece of equipment just for it" better? Absolutely not.

Honestly the only area where I think a round-bottom wok is better is when you're deep frying or 'passing through oil', but even then the flat-bottom one just....needs more oil than the round bottom.

I don't understand it either but luckily I make a living sustaining this sort of bullshit :)