Not sure what you’re trying to say. A wok is a very specific type of cookware for specific uses cases. The round bottom is the entire point of a wok. A flat bottom wok is like a square wheel.
I’m not saying that large flat bottom frying pans with high edges aren’t useful, I have one and it’s probably my most used pan, it’s just not a complete replacement for a wok.
This is the wok:
https://kenhomwoks.com/store/products/ken-hom-excellence-car...
It performs one essential function, it needs both a round shape and has to be made of thin sheet steel. You can only have one if you need to place it on a flat induction stove: either it’s thin and flat on the inside, or it’s round on the inside but thick.
> Easy tossing for stir fry is just one feature of a wok. For example, the round bottom causes liquids to pool in the center.
you need the round bottom to be able to scoop up the food and churn it. Try using a spatula on a flat bottom "wok" and flip the food to churn it - it doesn't work very well.
There's also an edge between the flat bottom and the round sides. This causes food to get "stuck" there under high heat - leading to burning. A wok is round all the way, so the spatula scrapes everywhere evenly, and you leave no burnt bits.
A flat bottom "wok" is just a pan with high edges.