No...That's not right at all.

The picture here is a western wok that is about 10mm thick. A Chinese cast iron wok is closer to 2-3mm thick. The temperature in iron and steel will change at about the same rate.

Chinese and western cooking are not the same. Western cooking you want the pot to hold heat but in Chinese cooking you want heat from the stove more. In Chinese restaurant, the stove outputs about 10-20 times more heat than typical home stove, that's why the wok can be so thin.

If you have a western wok and Chinese wok preheated to the same temperature, and then add food, the Chinese iron wok will drop to a lower temperature, but recover to a higher temperature if using a proper stove like in restaurant or using a charcoal grill. On standard home stove top, the temperature will not recover as high so it is difficult to get that wok hei at home.