Would a wok made of thicker metal produce better stir fries?

To my understanding the reason stir frying works better in restaurant kitchens is that commercial burners have way higher heat output that is better for stir frying.

The reason why home cooks generally need to stir fry in batches is that home burners don't have the heat out put to keep the wok hot enough once a large amount of food goes in.

Couldn't this be resolved my making the wok out of thicker gauge metal?

The reason why cast iron skillets are so good for searing meat is that they have a very high heat capacity compared to other styles of pans. Due to their high heat capacity you can get a hard sear on meat even if your burner is weak.

I'm thinking that a wok made out of, say, 3/8ths inch thick stainless steel would be able to retain heat well enough to stir fry large batches of food in one go.

Any holes in my idea?