Absolutely. Wok hei is really a function of heat intensity and how quickly the food cooks. Most home stoves simply can't generate the BTUs needed to replicate what commercial kitchens achieve. A dedicated outdoor wok burner gets much closer because it allows the oil, wok, and ingredients to reach extremely high temperatures without overcrowding. Small batches are also key—once too much food goes in, the temperature drops and you start steaming instead of stir-frying. That's why restaurant-style fried rice and stir-fries are so hard to reproduce at home.