cooking advice requested

[waider]

I know there are several cooking-fanatical people on my friendslist, so I figure at least ONE should be able to bail me out here: I have a wok. I do not have a gas burner to sit it on. I have a halogen/ceramic electric cooker which has a 0-6 power range, and that’s it. I have made several unsuccessful attempts to do useful wok things, but ultimately I run into one of two problems: (a) smoke and (b) more oil than I’m happy with in the end result. So. Given that I cannot, at the drop of a hat, replace my halogen/ceramic heat source with something that might actually be wok-friendly, I have the following questions:

1. How should I best determine the optimal setting for heating the wok? I am leery of anything that involves smoke generation, due to a hypersensitive smoke alarm that’s hooked into the house upstairs and which I cannot switch off once it’s triggered
2. Is the excessive oil down to too much oil in the wok, or incorrect heating?
3. Should I just give up on the wok entirely, and buy chinese from the local takeaway (it is quite good)?

That is all, thank you in advance for any input (especially useful input)