There really is no point in spending that much on a wok (other than aesthetics). You can get a very nice 14" wok at any Asian supermarket for probably no more than $50. Just stay clear of coated, stainless and the like. What you want is a simple carbon steel wok.
Thicker steel is not necessarily better. You want it just thick enough to not be fragile. Beyond that, extra thickness just makes the wok heavier and harder to handle, and it makes the wok perform worse, because wok cooking is a lot about instant temperature change.
The important things are to season it properly, and to have a burner that can put out a lot of heat. If you can spend extra money, you'll get more value out of a good burner than out of an expensive wok.
I use a
Thunder Group IRFS001 5B burner, with a max output of around 80,000 BTU. I can get a wok from cold to cherry red in 45 seconds with that.
To season, scrub off all of the coating the wok ships with. Be thorough. Lots of scrubbing, Bar Keeper's Friend, and soap, until all traces of wax or lacquer are gone. Then blue the entire wok.
To apply the seasoning, you can remove the handle and do it in your oven, or season on the wok burner. Use an oil with a high smoke point, such as rice bran. Make sure to not apply too much oil (after applying oil, wipe it back off until you think none is left), and heat it to slightly above the smoke point.
Decent video:
I'd go more aggressive with the blueing, as shown here, but still stick with using only a minimal amount of oil as shown in the first video. (In a domestic setting, using oil by the half litre is not really practical.)