It's just not proper stir fry without very high temps and very short cooking times, I really don't think you can get anything that compares as well with a basic old carbon steel wok and a flame thrower for a burner. About 30 years ago I was given a Calphalon Thick aluminum wok, beautiful construction with a very nice dome lid. Probably the most worthless piece of cooking equipment made with regards to its cost. You can never get it hot enough, the aluminum just conducts too much heat away. Only reason I kept it is it works great for making popcorn! As far as non stick surfaces, they do not stand up well at all to extremely high temperatures. Your outside burner idea is the best, as if you do really high temp wok cooking you either need a very good vent hood, or do it outside anyway.