Though I could hardly be called a hippie, and I don't think the Eastern U.P. of Michigan is anywhere near the west coast, I too have the Atlas carbon steel, flat bottomed wok, with the long handle and the Bucket handle. I use it frequently on my gas stove and it works great. I love that wok. I've used it for stir-fries, making chop suey/chow mein, deep frying egg rolls and won tons, for making lumpia, for scrambling eggs, or making various Asian soups, spaghetti sauce, small steaks, stews, and even a home-made pudding or two. It's so very versatile.
I have a curved grate that has little hooks on it, that hooks to the rim of the wok, allowing me to make tempura dishes, and place the cooked ones onto the grate to drain while cooking more tempura pieces, or egg rolls, or anything deep fried. The oil drips directly back into the pan. That's the best attachment for the wok that I've found. I've thought about getting a bamboo steamer to place inside, but I already have a stainless steel pot that serves as a good sauce pot, or with the inserts, a steamer, or double boiler that does a wonderous job. I boil up something like beats in the bottom, while steaming up some asparagus, and make the hollandaise all at the same time. Have a pan seared and fried chunk of meat on another burner just in time to serve them all at the same time.
With the wok, I can multi-task only two things at a time. But as I said, it's such a versatile cooking tool. I am very glad to have it, and the lid.
Seeeeeeya; Chief Longwind of the North