Kids who dunno how to control temperature and don't know how to use a well seasoned flat bottomed wok on induction, don't know how to deliberately heat the oil to smoking point before cooking, not using dry/drained fresh ingredients at room temperature 😂😂😂 on gas or induction, it's more important that the ingredients are sufficiently dry without excess moisture and that the food is at room temperature, so the maillard reaction happens quickly without overcooking.

Yea ori version of wok hei needs a super seasoned wok and the rocket engine that professional kitchens and hawker centres use. Modern gas stoves don't go that strong or high because it's a greater fire hazard than usual, so the condition of ingredients are more important.