Can induction electric cook-top simulate wok hay?
I have wokked on Induction cook tops. Because they are so effective at transferring heat it works quite well! But there are a few things to consider:
1. you need a flat bottomed wok, which means it is slightly harder to stir
2. You cannot lift the wok above the cooktop which means you can not "flip" the
food.

So you have to manually stir.

And you can't just calculate the kW to BTU, because induction cooktops heat the pan directly the per-watt efficincy is much higher. In my experience a domestic induction cooktop at full power (2000watt ish) is better than a domestic wok burner but not nearly as hot as a specialized wok burner.