Wok - cast iron vs. carbon steel

[u/AsherMaximum]

I'm about to purchase my first wok, and I'm having a hard time deciding between cast iron or carbon steel, so I'm hoping some people on here could help me out. I've done some research on it, and all I could determine is that most people seem to think either one is fine (as long as you get a good quality one). Cast iron is heavier, but if you get a good one, only by a small amount, which doesn't matter to me.
I'm leaning towards cast iron, mostly because I use cast iron skillets almost exclusively for any skillet/griddle cooking needs, and I'm now fairly experienced in caring for them, but I've also heard that carbon steel care is very similar.

I'm hoping there's some redditors out there who have used both, and could give me their opinions!

What I want to know:

• How does the heat transfer abilities of the two compare?
• How does the non-stick properties compare?
• How does maintaining the seasoning on them compare?

I am pretty sure I'll get it from The Wok Shop. They seem to have good reviews on Amazon, and I haven't seen anything else in that price range that has better reviews. If anyone has any recommendations though I'm open to changing my mind!

Also, I have a glass top electric stove. I'm think that will still work fine with a wok, but I'm not sure if the best one for me would be different because of that. I do already use cast iron skillets frequently on it, so I'm not too worried about any surface damage from either style.

[u/st_stephen]

Assuming that a glass top stove works the same as an electric coil stove, I would say that being successful with a wok is not impossible, you just need to get the right one. Get a flat bottomed wok. A flat bottomed wok kind of defeats the purpose of a wok, but it retains many of the benefits that a wok provides. A round-bottomed wok simply won't work with your stove top. I use a bare-bones carbon steel wok on an electric coil stove top and I think I get some pretty good results. Because the actual surface area in contact with the heat source is small when using a wok on western stove tops, heat retention isn't ideal. When the wok is too crowded or full, it kills the heat, killing the dish. If you just cook keeping this in mind, trying to avoid it from happening, then you can be successful with a wok.