Other factors to consider first are if you have a gas, or electric cook top, what is the highest BTU you can achieve, and also how often you intend to stirfry to determine function/value. I cook on a gas Wolf stove that puts out 15,000+ BTU. I get exceptional results with my SS All Clad flat bottomed wok. I pretty much have to use BKF to remove the burned on reside but that is to be expected.
My answer to you is "none of the above." Carbon steel is far and away the best material for a wok. If you like, feel free to consult my Chinese cooking guru, Grace Young, at graceyoung.com.
Here's a good article from a reliable source (Kenji Lopez-Alt at Serious Eats). His top choice is carbon steel. Also says stainless steel works but is not worth the cost.. Last, avoid non-stick coating bc most can't reach the high heat needed in many wok uses. His overview said nothing about ceramic.
My wok is his second-best choice (cast iron) and it has done yeoman service for years on the stovetop and in the oven. Just yesterday I roasted a chicken in it, then made soup afterward with the carcass.
Both the carbon steel & cast iron develop, after use, a (de facto) non-stick surface.
Hope this helps. More info in link
http://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html
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My wok is his second-best choice (cast iron) and it has done yeoman service for years on the stovetop and in the oven. Just yesterday I roasted a chicken in it, then made soup afterward with the carcass.
Both the carbon steel & cast iron develop, after use, a (de facto) non-stick surface.
Hope this helps. More info in link
http://www.seriouseats.com/2010/06/equipment-how-to-buy-a-wok-which-wok-is-the-best.html