This question concerns only an induction stove, which I abbreviate to IS (and not an electric oven with coiled elements).
I already know that the energy from a Chinese Wok Range exceeds, and so is impossible to reproduce, with an IS at home, but can anything be done to maximise the energy of an IS? Please correct me if I erred in my terminology; I know no physics.
Throw out the wok. They are worthless with electric ranges. Even home gas ranges don't do a whole lot better. The gas burners in Chinese places are crazy!!! Get a big cast iron skillet and use that instead. Lots of heat, preheat for a while. Cook in batches.
If you velvet and cook at a higher heat you will get much closer.