Currently I stir fry veggies in a flat non-stick frying pan. It's OK but it doesn't have much volume so I can't cook a large amount of veggies unless I do so in batches, which I don't want to because I'm lazy. I want to throw in a bunch of veggies once, cook them, and be done. I understand that this may have a negative impact on flavour but I'm more interested in convenience.
To deal with this I want to get a wok, basically just to act as large frying pan. My first question is, will this be better than just using a big pot? My intuition is that the curved sides will mean more veggies touching lower, hotter parts of the container, and easier stirring. But maybe this is baloney.
I have an electric stove, and that's not going to change. So I'm going to get a flat-bottomed wok. My understanding is that the wok should get nice and hot and that this is more difficult on an electric stove. The woks I've seen have a wide variety of thicknesses. Should I be getting a really thin wok so that the wok heats up faster and transfers heat more quickly? Again, I'm primarily thinking of convenience. I don't want to stand around waiting for the wok to heat up. However I am fairly prone to burning the things I cook.
Similarly, should I aim for a wok made from a particular material?
Side note: I'm vegan and my wife is vegetarian, so we're not going to use this for meat at all.