I used a steel wok for about 20-25 years. It had a wok ring to fit over the stove element and worked fine. Then when we moved four years ago, my missus insisted that we buy a ceramic-top stove, which meant, according to her, that I couldn't use my old wok any more. She claims it will overheat the stovetop and damage it. I don't see how, but one never questions She Who Must Be , etc.
I've been using my cast iron skillets on the stove, and don't seem to have damaged anything, so a couple of weeks ago She told me about some cast iron woks for sale. We ended up buying one and I've used it a few times, but it never seems to get hot enough to do a good job.
We also use an aluminum heat diffuser that I found in a Chinese grocery (at least AI think it's a heat diffuser - I didn't ask). It seems to inhibit, rather than disperse heat.
Does anyone have experience with either cast iron woks or ceramic stovetops?