Non-stick woks are generally rated up to 500°F/260°C, and when you heat the oil to near smoking for searing and wok hei purposes, it's easy to approach those temperatures. Generally, pushing the manufacturer's specifications is never a good thing, so we think it's best to avoid non-stick woks. High temperatures will help you achieve the nonstick factor (read more about why in Judy's post on How to Prevent Food from Sticking to a Wok or Pan) while also generating wok hei.