Aaron, I sympathize totally! To impress your wife, get some "Bar Keeper's Friend" at Bed, Bath & Beyond and clean the glass stove top for her.
In reality, glass cooktops aren't particularly great for stir-frying anyway. They just can't keep the pan hot enough. Outdoor woking is great fun. I use a Tahoe Camp Chef 3-burner deluxe propane cooker outdoors, and it is 10 times better than any stove I've ever used. The amount of flame put off by this burner is incredible, and you can make all the mess you want.
Just google Tahoe deluxe 3-burner and take your pick. Costco usually has them this time of year as well.
I solved the problem of varying tastes in "spiciness" by laying out all the ingredients for the stir fry in a dozen of those square plastic Zip-Loc containers, and handing each of my guests a stainless steel bowl. They fill up the bowl with the ingredients that they like, select the protein that they want me to cook for them, and select from the half-dozen different sauces that I lay out for them. They make the selections, I do the cooking. I cook each stir fry individually, (and with the 3-burner propane cooker, you can put on quite a show -- I'd recommend no more than two at a time to start with).
This way, each person gets to control their own spices, sauces, vegetables and proteins. Everyone seems to have a good time testing what everyone else has created... and there is no whining about, "I don't like mushrooms", or shrimp, or garlic, or peanuts, or fish sauce, or chili peppers, etc. etc.
I put each sauce in the little round Zip-Loc containers and arrange them by increasing spiciness, along with a good supply of swizzle sticks so the guests can sample the various sauces to see which one's they like.
When we are done, I just snap the lids on the containers that have left over veggies, and sauces in them, and store them in the fridge. The vegetables can be combined to reduce the number of containers, and can be used for salads, fajitas, tacos, or roasted veggies the next day.
There, I just gave away all my secrets to a successful stir-fry. I've entertained 40-50 guests using this method, without breaking a sweat... (which is a good thing when you are stir-frying!)