You can stir-fry on an induction cooker just like you can pull a caravan with a Fiat 500 (a small car for those who don't know the type), you just need a smaller caravan and travel at a slower pace. You might want to avoid those steep passes. Don't try to overtake, keep off the road when the wind is above 5 Bf. and avoid motorways.
I have a lot of experience in this what with me being Dutch - where Nasi Goreng (Indonesian-Chinese stir-fried rice) is somewhat of a national fare - and having cooked on:
- gas: one of the best options for stir-frying, you can use any type of wok/wadjang you want. Use the largest burner you can find so you can fry larger batches at the same time while keeping the heat up.
- resistance-electric (whether cast-iron or coil or ceramic or halogen): not what I'd choose for this, you need a flat-bottom pan which does not warp under high heat -> cast iron or heavy aluminium -> slow to respond. Generally not enough power for keeping up the heat while stir-frying larger batches.
- induction-electric: also needs a flat-bottom pan which needs to be ferromagnetic, many if not most domestic induction cookers lack the required power (4 kW or above) for a good result. Avoid 2 kW indiction cookers without 'boost' function as those are simply too weak for even small batches
- wood-burning stove with removable rings: together with gas the best option since you can sink the wok/wadjang down into the fire by removing enough rings and stoke up the fire to whatever heat you require. I can easily stir-fry 8 portions in a single batch in a large wok on the wood burner (nominal power 4.5 kW but it can go higher if needed).
So, gas or wood, take your pick. If you have to choose electric and you really want to be able to stir-fry you'll want to get an induction wok cooker.
