I do not cook with gas outdoors, but I do have a propane barbecue that I consider essential in case of earthquakes. I mostly cook with wood and charcoal on a Big Green Egg (which I highly recommend), but if you want gas, you might try the Outdoor Cooking forum, which is not very active but still might have some info already there. There is also some info at the appliance forum. Still, some others here may have suggestions. I do not have the configuration at my house for an outdoor gas grill, or I would probably have put one in a long time ago!

Obviously most grilling is centered around meat, so they all have pretty much the same kind of design. Some number of burners below and grates above. How that adapts to a meatless diet, I don't know. Obviously there are pizza stones and baskets for grilling veggies.

Many grills are available with a side burner that could be used for a wok but you may have to look at the specs to see they have enough heat output for your needs. I'm thinking many are in the 10-12,000 BTU range.

I think a Weber Genesis is a good starting point for a mid level grill. I want to say one with a side burner runs starts at $800. Weber has wonderful customer support and keeps a supply of parts for older grills so you don't have to worry about not being able to find parts in a few years. And the Genesis line is made in America (with some global components).

If you budget runs higher, there are plenty of companies that make outdoor kitchen equipment and I would guess that some even have separate burners available for your wok.

I was in the bay area for 60 years. Yes, it is a great place to be outdoors. Now that I am elsewhere with super hot (or cold) days with outrageous humidity (I never had heard the term 'dew point' until we moved; I realize I should have taken more advantage of the beautiful weather. I did lots of BBQ on a classic char-broil charcoal grill. I don't think it really matters what you get. I might suggest that you try COSTCO and see what they have. However, you are also mainly planning for a regular cooking surface as well, and then perhaps a third unit for the wok. I am no expert on wok cooking, but having heard here that one is supposed to use really high heat, perhaps you could incorporate a canning or turkey fryer base into your setup. I think your major unusual item would be a two burner cooktop. I vaguely recall a couple outdoor brunches where a service company was cooking crepes on portable gas cooktops. They were probably stainless steel boxes, but I don't really recall. I expect you would find them in a restaurant supply store.

Sunset Magazine used to feature your desired setup in one way or another on occasion. I guess they are gone now but copies are probably on line or in the library.

I would recommend a Weber brand. They are a pleasure to cook on.

I agree with the Weber suggestion for a gas grill. I've owned three other brands and the Weber cooks sooo much better. Lots less flare-ups and cooks more evenly than the less expensive mass-market grills. We bought used--actually two used grills to put one together. One had taken a tumble off of a deck and the cover casting on one end was broken. Found another one with a good cover & a bad cart. Ended up with an excellent grill and extra parts (grates, flavorizer bars, etc.) for a fraction of what a new one costs.

If you're looking to go the high end, component route I happened to see a catalog from a company called FireMagic. I don't know anything about the company but they do sell a side burner unit with options for output up to 60,000 BTU. That should keep things in your wok jumping! ;-)