

I’ve got an induction stove too and found it’s just not quite the same as a flame for wok cooking. There’s a much more noticeable boundary between really hot and not so hot. It’s fine for smaller recipes but a little less flexible once that bottom area fills up.
I prefer using the side ceramic burner “sear zone” on my outdoor grill because some of that heat carries up the sides of the wok, and any smoke from the high heat is kept outside the house.
I would recommend the book though. There are many recipes that can use different cooking vessels. Even a stainless steel fry pan can get the job done on induction.
I use this method for beef roasts too. Low heat to desired internal temp then blast it before serving for that nice sear on the outside. One thing to limit smokiness is to drain any pan drippings prior to the sear, or just use a new pan.