Ok well I guess we are all trying to learn on this forum but I was under the impression that the high temperatures required, were achieved at the end of the tunnel and the bottom of the riser, not at the top of the riser?
Anyway, anything that I can cook in a wok I can cook on my hot plate. 530c is extreamly hot to directly cook on! In fact i avoid the centre hot spot and cook on the 200-300c area.
It is crazy hot, so hot it frazzles virtually anything that touches it, I think that even the best high temp oils combust at 270c.
However a flat bottom wok works fine or I can cook directly on the plate for anything without a sauce. I can also expose my riser and place a round bottom wok on that.
Although I can understand your concerns, I must say that at this stage in my life, after a life time of cooking over open fires, barbecues, pizza ovens, washing machine drums and now rocket stoves, personally I don’t share your worries and I am not is the remotest bit concerned about a few stay fumes!