/ck/ - Food & Cooking

Carbon steel wok, properly seasoned

Tell me your experiences with wo/ck/s. Complete novice when it comes to cooking in a wok. Things like:
What type of material is best (cast iron, nonstick, aluminum, etc.)?
Can a large cast iron skillet mimic a (cast iron) wok in practice?
Is there any difference in the final dish (e.g., stir fry) when using a wok over a gas vs. electric heat source (assuming the same temperature is used)?
Anything else you've learned from cooking in a wok?

I'm looking into buying a cheap wok. What's the best kind to buy? What should I be looking for in it?