Is a disc much different than cooking in a wok? I've two woks, one is a heavy cast iron model, and the other is relatively think carbon steel. My home range is gas. The iron wok takes a bit of time to heat up to wok temperature, but the steel one is able to cook within a minute or two. The iron wok holds temperature very well, but the steel wok recovers much faster after the food somewhat cools it.
The SRG would be an ideal outdoor heating unit for the wok (or disc)