I also purchased mine at the wokshop. I have a round-bottom, hand hammered, pow style, carbon-steel wok. I use a propane fired 35kBTU burner (outside) that allows me to really crank up the temp to get that Wok Hay flavor from combustion of the oil and rice wine aerosols.
If I'm cooking indoors on our stove, I use a saute pan which allows for maximum heat transfer.
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver