But Noah - why don't you just remove the steel burner grating and place the ring onto the stove surface like everyone else?
Well, because if you do that then the ring slides around all over the surface of the stove and falls into the drippings well and just generally fails at cooking. Couple that with perhaps 4 cups of burning hot oil in the wok while deep frying and thought I'd just come up with a simple modification that improves the whole situation.
This is an easy one folks, hold on to your woks.
Step 1: Problem
Placing the wok directly onto the steel burning grating without a wok ring is even more unstable then the ring sliding around on the stove, so count both of those options out.
Something must be done!