Any skillet can sub for a wok, if you're talking stir-fries and the like.

No, they don't work quite the same way. But the end result is pretty close. You just have to watch your temperature control, and stir often.

I have found that my Cuisinart SS with the copper sandwiched disk works well for a stir fry. I have used largest skillet and also used the large 8 Qt pan.

Well, there are serious woks, then there are skillets. You'll be talking about approximation with a skillet. Most people are content with these "stir-fries".
Keep your batches small so you don't end up just steaming the whole thing and I suspect you'll be able to make many fine dishes.

Trouble with most glass-tops is they have built-in thermostats that will cut the burner out if it senses "overheat" situation. Traditional wok cooking calls for high heat so the skillet alternative may not be as close as you're hoping for on your glass top.