The thicker ply it is the better heat retention the wok has.
I am using below and my stove is super high heat.

For stainless steel you need as much ply as possible cause stainless steel conduct heat slower than steel/iron. So the more ply it has the more heat transfer can happen and even out the temperature drop when you drop in cold ingredient.

But if you want carbon steel, are you prepared to deal with a carbon steel seasoning process? If yes, go for carbon steel/cast iron wok.

My stove:
https://www.rinnai.com.my/product/commercia...ooker/rtl-35ks/
My wok:
https://www.lagourmet.com.my/cookware-nitrigan/

Besides that I have:
Buffalo Stainless Steel Wok - used for 15 years still kicking
Lodge Carbon Steel Frying Pan - for pan fry steak/chicken chops

Stainless steel is harder to season and the main point of seasoning is to prevent it from rust anyway.
So not really useful in stainless steel.

Any cast iron with seasoning on the internet will have split opinion on using soap.
For me i use 1 drop of soap. Literary 1 drop.
After washing you will have thin film of oil from the previous cooking because no soap or less soap was used.
Then i burn the wok on high to dry it and harden the seasoning using the residual oil from washing.

This post has been edited by JK-Rai: May 20 2022, 11:03 AM