To quote famous chef Kenji Lopez:
So certainly, some types of wok-cooked dishes, particularly ones that rely on that smoky wok hei flavor that comes from the aerosolized oil actually igniting in the gas flame, like a Cantonese-style chow fun. Or fried rice, for example, would have that sort of smoky flavor that you can’t get out of induction. But for most wok cooking, you don’t need it. There’s plenty of homestyle dishes that don’t have that flavor. For my Wok book tour, I brought around an induction wok cooktop. And it works just fine.
People have this idea that you can’t cook on a wok without a gas flame. But most of the recipes in my book work just fine without one. There are very few specific recipes where that gas flavor—that smoky flavor of burnt oil—is an important part of the seasoning of the dish.
What I often recommend to people who have electric or induction is, if you want to cook something like a beef chow fun, the way you can do it is to get a portable butane-gas range. And the few times that you want to make that dish, you can pull that out, put it under your hood, or take it outside. And then you have a little portable gas thing, even though the rest of your kitchen is all induction.