Another vote for carbon steel, although I don't know the brand I have (it's over 30 years old). I have used it on a gas stove, but tossed the "ring" years ago.
The way I learned to stir-fry, back when books were my only resource, was to cook the protein first, then the veggies. Since it's only the 2 of us steaming the food has never been a problem since it's not a huge quantity.
I have tried a nonstick, flat-bottom wok, and a nonstick, electric wok and have always gone back to the carbon steel.
Can't you just eat what I put in front of you? Do you have to know what it is?
Ria Parkinson, Butterflies (BBC, 1978-83)