With what can you maximise energy from an induction stove?
An induction cooktop is already more efficient than a conventional electric range, but there are some "gotchas" due to the way it works. The way an induction heating element works is via magnetic induction (hence the name), which means it's causing electrical currents to flow within the pan itself, which heats the metal (but don't worry, there's no way these currents can shock you). This is a very efficient way to heat the pan, but it requires two things. First, the pan has to be made of a "ferromagnetic" material (which basically means iron or most steels), and second, that the pan bottom be VERY close to the cooktop surface. It's that last part that makes a wok, with its curved bottom, generally unusable with this sort of cooktop. And this also means that copper and aluminum cookware doesn't work well at all, unless you put a disc of iron or steel between the bottom of such cookware and the induction element surface (in which case, that intermediate disc is basically acting as a hot plate).

If you really want to use a wok - and there are certain lots of reasons to - you pretty much have to get a high-BTU gas burner.