Cannot imagine why op wrote “flat bottomed wok” instead of “A pan similar in shape to a wok, but with a flat bottom, so that it can be used on induction cooktops but still allows for the tossing motion that cooks use to mix ingredients in a wok”
Easy tossing for stir fry is just one feature of a wok. For example, the round bottom causes liquids to pool in the center.
I’m not saying that large flat bottom frying pans with high edges aren’t useful, I have one and it’s probably my most used pan, it’s just not a complete replacement for a wok.
