OP,
Induction hobs are fine for wok so long as you use flat bottom wok.
The wok needs to be “magnetic” …
My advice is to get 3 to 5-ply stainless steel wok that can be magnetised, because there some that aren’t so will not work on induction hobs.
There are many good 3 to 5 ply stainless steel wok available but they are not cheap.
John Lewis = 5-ply stainless steel wok is £85 with the lid. This one is heavy. This is the one I have and I use a cheapo aluminum lid from my carbon wok for it.
Fenwick = Zwilling 3-ply stainless steel wok £129 with nice glass lid. This one is light.
Demeyere also do stainless steel wok.
Try to get a wok without inner rivets coz that’s a pain with spatula …
There are many other brands but those two are the one I can find locally to me in the Toon.
However, you will need a period of training to make it non-stick by playing the temperature. I think adjusting temperature with induction hob is easier.
The stainless steel wok is gaining popularity amongst some housewives in the far east …
As for taste there is not much difference as far as I am concerned. i.e. if you are a good cook then you are …
Fry pan = a wok … 😆
You will have flying food all over if you do quick stir fry action with a fry plan.
I think I have 8 woks as I keep trying to get the best one because I don’t have a turbo gas burner … got a cheapo stainless steel wok just for doing steaming …