I think the approach taken is perfectly sensible, and the one that the majority of people would take. This is regularly cooking curry at home, often several times a week and reporting on progress, experiments - good, bad and ugly. Its like driving a car, if you only drive a car once a year you are going to be pretty rusty at, no matter how much theory you read.
It is perfectly understandable that someone who has been cooking the same recipe over again can change one aspect of process and believe that that change has yielded a massive improvement. It is then perfectly reasonable that a year goes by where regular curry is being cooked and that person becomes more adept and experienced as you would naturally at any job for example. Therefore pronouncements that certain things being final pieces of puzzles, were likely very relevant to that poster at that time. Things change, we learn and progress.
I think we all need to realise, that there is no one single magic 'thing' that will suddenly give you the perfect BIR curry, it is the combination of several basic processes that are all here on the site that must come together through practice and experience. You cannot just be told how to perfect it.
IMHO speaking logically and through personal opinion, heat is a factor. Not necessarily any kind of final piece, but never the less part of the process. When you get it right, you can smell the change in the air and taste a difference in the curry. It is a small difference, but an important small difference. Lots of restaurants if not all do use powerful gas stoves as does the Mogul in Brookwood where I went on Saturday night and watched though the saloon style doors as 2 of the chefs were cooking the dishes with considerable volumes of steam and vapour being extracted by the massive fan above the cookers.
These days I always cook outside on the 8Kw gas ring. Appearances are also deceiving, the ring can appear to be on quite low and a visual observation would suggest to you that this was little different to a conventional cooker burner, this would likely be an observational mistake as the volume of heat will be considerably more than that of your average stove.
Whether we like it or not, it is part of the professional process and logically speaking it is, it must be a factor in the final product even if one thinks it is negligible. I'm not saying that you cannot get a excellent or even perfect curry from an alternative heat source, I'm sure it is possible - and that sounds like a contradiction - but when and if you get it right on the high heat you will know what I mean.
. Although this is mainly due to fire and smoke related reasons 
