

If you have a strong burner, the recommended carbon steel wok works great too, even on my electric stove. Im stunned at how fast it heats up and what a good job it does even in my inexperienced hands.
Kenji, a serious eats alumni, has an award winning wok book I picked up at the same time. It’s a beast, covering tons of different cuisine and methods. Really great combo.

Yeah IT is intensely customer focused, either via direct support or project planning and coordination with execs/etc at the higher levels.
You have to have deeply arcane technical knowledge, but also at least passable social skills and patience to do the work well.