In our experience, of all the possible ways how to season a wok, this is BY FAR the best method of seasoning a wok above all others we have ever used. It is a lot quicker than the oven method for wok seasoning and works better. It is quicker and easier than trying to season a wok using an electric burner - and it is 500 percent better in the result.
Even if you do not have a gas stove top burner yourself - it will be well worth finding a friend who will let you use theirs for the first time you season a new wok. You won't have to repeat this initial wok seasoning process again very often (if ever) for the wok once the seasoning is done and you are using the wok regularly so it is worth it do to it right (which is using the salt method of seasoning the wok).
The first step in wok care is seasoning the wok - so get off to a good start.
The instructions here are for seasoning new steel or iron woks or re-seasoning steel or iron woks that have rusted or been disused for a long time. You can also clean and re-season a wok at any time, if it needs it. If you have a non-stick or electric wok, then DO NOT use these methods!