To achieve wok hei requires WAY more heat than you get on any conventional range, gas or otherwise.

To do it with a portal butane range, you'd need to modify it for much higher output. He's right to recommend this for a home cook, but you aren't going to get the kind of wok hei a cantoneese pro chef talks about on it -- it will just be easier to use a real, proper, round-bottom wok than on the typically-flat tops of gas ranges.

Look up what actual wok burners look like. It is not similar to the flame you get on a gas range. It's a totally different thing.