Should I bother trying to use a traditional wok on an electric stove?
There are two problems here:


Not enough heat reaching the wok/food due to limited contact surface.
Part of the heating element not being in contact with a cooling metal (pan/wok) and the heat reflected back at it (not escaping).


This can result in a large temperature difference between the parts of the element that are in contact with the wok and parts that are not as well as over heating the element.

You may still be able to use your wok on portable single burner gas stoves.  Otherwise I'd recommend heeding their advice and not using it on an electric stove.  It won't make good food with little contact point anyway.