High temperature and fast heating are really important for stir-fry. Standard frying pans often don’t work because the food is cooked rather than fried. Therefore, it is best to have a carbon steel wok — it heats up quickly, distributes heat evenly, and allows you to literally “toss” the food on the surface without sticking. A great example is the https://mcdonaldpaper.com/j22-0060-14-inch-joyce-chen-uncoated-carbon-steel-flat-bottom-wok-with-phenolic-handles/ , which is suitable for both gas and electric stoves. The main thing is to first heat the wok to the maximum temperature, add a little oil, and then the food will fry quickly, retaining its texture and color. This really changes the taste of stir-fry at home.