Moving from a gas stove to a powerflamer 160

I’ve been cooking on my gas stove for a few months now and have gotten pretty confident and ordered a powerflamer. I’ve never cooked on something with so much power and was hoping for some advice. You’re frequently turning the heat from high to low and back up to high, right? The way I thought of it is, preheat on high, turn to low, add ingredients, turn back up to high and so on.

Kenji doesn’t talk much about cooking with a high btu burner in The Wok. Other than a few short sections the book is all about cooking on a home stove. There’s not a lot of information about this online either. I’d like to start off without burning my food or starting a fire. How did your cooking change when you moved to a high powered wok burner?