I am trying to find a decent Wok under $80 that would work on either an
electric stove or an induction top.

The two I find a

* stainless steel (with no anti-stick surface) that is a sandwich on an
aluminum core

* carbon steel

Does anyone have opionions on which of these would be better? I guess
carbon steel is going to be similar to cast iron and would require
seasoning. I also guess carbon steel is not going to heat uniformly on an
electric stove. How uniformly will carbon steel heat on an induction
stovetop? I have noticed that cast iron does best inside an oven where
all surfaces get high heat, so not sure that it is best suited to any heat
source that comes from below in a small area.

I'm concerned that a stainless Wok is going to stick to food and be
difficult to clean.

--
W