100k BTU sounds like overkill for a single burner unless your wok is HUUUUGE (like, fit to serve a large restaurant). I think that's related to your excessive carbon buildup. A little burned-on crap is normal, but that amount is a sign you're either putting in too much heat, or not keeping enough food moving around in it.
Carbon is... well it rhymes with "witch"... to remove. I've not seen it soluble in anything available outside a chem lab, and there are no easy tricks. Here are the removal methods I've seen:
Scrape it off. This is the standard for serious built-up carbon on pans (particularly ones used as smokers). Use a paint scraper or bench scraper, and steel wool. There are specialty tools for cleaning flat grills which have a flat, very sharp edge that work even better, but in a pinch even a stiff spatula will work. Yes, it's exhausting but it turns out to be surprisingly fast if you can pick a good scraping tool.
Burn it off, using the powerful burner or the self-cleaning cycle on an oven. Be prepared for a lot of smoke. Naturally, you'll have to re-season your wok, but this will remove some of the carbon.
I've HEARD people say they can get carbon off by repeatedly heat-shocking it. This means heating it as hot as possible and then dropping it into ice water. However, they talked about like 30 cycles, and it could render metal more brittle. Might be worth a shot?
Personally I'd either scrape the bejeezus out of it, or just ignore it.
Check the bottom of the pan; often useful information is stamped there. Like the brand, sometimes even model number. Assuming nothing useful:
Steel and iron are ferromagnetic. That is to say, a magnet will stick to them. Both are unlikely to be Teflon-coated (edit: though Wikipedia informs me they exist). The black (which is hopefully somewhat shiny) is seasoning (cooked on oil). Iron would probably mean cast iron, and would generally be heavy (my cast iron wok weighs in at well over 10lbs). So, if they magnet sticks, you probably have steel.
Some stainless steels are ferromagnetic, but most aren't. Stainless is also unlikely to Teflon-coated. But it'll probably be shiny, at least on the outside. So, if not magnetic, its probably aluminum. Aluminum is probably coated.
Teflon isn't the only coating that may be used. It could be anodized aluminum as well (which, I guess, may not technically be a coating). Or one of the newer nonstick coatings. They all look different: Teflon is very dark gray to black, anodized is light gray to dark gray. The newer ones unfortunately are numerous and some can be any color. (Your description of the color sounds like Teflon to me).
You could also try cooking a scrambled egg in it; start it in a cold pan. Teflon in at all good shape will release the egg very easily. Seasoning will, unless very good, probably have you cursing.
Best Answer
It looks very much like you've scraped off some of the non-stick coating.
Aside from the main peeled area there are other scratches that look like you were using metal utensils. You should be able to just feel the edges if that's the case, a very slight rise in the level between the 'silver' which looks to be aluminium & the 'dark' coating. It's very thin so may be hard to feel.
If indeed that's the case, it's time for a new wok.
I've blown up the photo to see a bit more clearly. The peeling could be from overheating, or just poor manufacturing. The scratches, however, are a separate issue, & look like heavy use of metal utensils, which 'old fashioned, regular teflon' just cannot take.
There are newer non-stick coatings which are much more scratch-, and indeed heat-resistant - but they tend to come at a price.
Late edit
As the subject of overheating teflon seems to always crop up in comments on this type of question, modern non-stick is quite often no longer described as 'teflon' or PTFE, but just as a rather secretive 'non-stick'.
My own wok is one of these - Masterclass - and has withstood all the heat I can throw at it for two years, without showing any sign of scratching, burning, evaporating or anything else detrimental to the surface. I treat it with little respect, though I only use wooden or plastic utensils for all my pans, & wash it in regular washing-up liquid (dish soap) with the same brush I use for everything else. The outside is scuffed & scratched, but the inside still looks as new.
And it only cost 30 quid [bucks/euros].