If you simply want to boil water a kettle will beat an induction hob. However, this is pretty unrelated to practical uses of a wok, where the wok is mostly kept in constant motion.
In motion, but staying in contact with the burner. In that respect wok cooking is easier for induction, none of the half lift off which western chefs use for finishing. If a wok is moved around the induction burner is just temporarily putting a little more power into the sides of the wok instead of the bottom, still useful heat.
With a couple of those 18 kW induction burners a Chinese restaurant would still only get close to the power of one fast car charger, a lot of power relative to residential use but still practical. Just need to add a pilot light to light the oil vapours inside the pan for authenticity and bob's your uncle.
PS. or better than a pilot light, have a little cage with a bunch of electrical spark emitters inside near the edge of the pan to light the oil vapours on fire, keeps it all electric.