goosander It depends on the material of your wok. I have had several. At the moment I have a cast iron one, so that one needs oiling for sure. I've also got a non-stick (has a flat bottom with high wide sides - sorta a 'mock' wok). If your looking at true metal asian ones, they do need to be oiled to prevent rust between uses.
Nowadays you often see "seasoning" recommended for shiny saute pans, although for the life of me I don't understand that. This was mentioned on another thread somewhere.
I cook on a gas stove and I love my cast iron wok. I feel I get a higher and hotter temp that is more consistent and even. Draw back is weight and waiting for heat to build up, but I love it. True metal ones heat quickly and are easier to turn and tilt, which you pretty much cannot do with the cast iron. But I have loved all my different woks.
Yes, a saute pan works but it is more fun to get into an Asian mode while creating your masterpiece. Opinions will vary from kitchen to kitchen!
Try watching some videos with cooks using woks, might help with your choice?
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.