Recs for nonstick electric wok pls?

[ProfessorGAC]

7. Ceramic Should Work Fine

Ceramics (or vapor deposited stone) used in these applications have extremely good thermal conductivity & and high heat capacity.
Those parameters are exactly what makes cast iron appealing. High conductivity helps makes the heat uniformly distribute across the whole surface, reduces hotter or colder spots.
The 3rd parameter is mass. The more mass, the greater the thermal capacity.
Now, a thin coating of ceramic could be an issue because the total mass is high temperature pan would be lower than cast iron. So, the new heat added by the burner wouldn't distribute as rapidly or evenly.
I have a couple of granite lined pans. The frying pan weighs about the same as the cast iron, and I can't tell the difference.
The biggest advantage to me, is the handle doesn't get hot, but it's still oven capable to 450°.
So, if you find a ceramic coated wok built properly, it would be just fine. Many coated pans, however, has really thin coating on low gauge stainless, or even aluminum.
That would probably not be as good.