A wok has 2 important features: it has a round bottom and it’s thin. The thin sheet steel allows it to heat up and cool down quickly. Maybe you can make a thick-bottomed pan that has a rounded bottom on the inside. And maybe you can pump enough energy in it to make it heat up quickly, but you can’t suck the energy back out. If it’s that massive it will not cool down quickly.
The materials used for induction woks have very low heat capacity, but are very good at conducting heat. They get instantaneously hot, and instantaneously cold, with just the press of a button in your stove.
This is pretty much the case for all good induction kitchen-ware, since this is one of the main ways of cooking that induction allows that no other kitchen powersupply has.
A wok has 2 important features: it has a round bottom and it’s thin. The thin sheet steel allows it to heat up and cool down quickly. Maybe you can make a thick-bottomed pan that has a rounded bottom on the inside. And maybe you can pump enough energy in it to make it heat up quickly, but you can’t suck the energy back out. If it’s that massive it will not cool down quickly.