Okay, I've been using a wok for years now, but I have to ask this question. How
do you get the wok so hot that it performs like the ones in Chinese
restaraunts/take out places?

I go to a take out place where as you stand at the counter you can easily watch
the cooks. And their woks absolutely sizzle. I can't get that kind of heat
generated for mine. Oh, the food comes out okay, but it takes me a lot longer to
cook it than if I had the kind of heat I'd like. I have a seven or eight year
old gas stove. I turn it up as high as it will go. But I still think I'm a few
hundred degrees cooler that in that take out place.

So how do I get the heat I want?