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I have a dome-shaped wok lid, made of aluminum with a wooden grab at the top.

It was cheap.

It is large, lightweight, and works exactly as one would want a wok lid to work.

The wok manufacturers are selling you heavy cast iron, or expensive coated aluminum. Neither one of those materials is what you want to make a wok lid from.

Rather than add a cheap wok lid to their premium products, manufacturers leave out the lid. It would cause a clash in your head: why is this lid made so differently from the wok?

Now, if you go to a restaurant supply store catering to Asian food styles, you will see that they have woks and lids, mostly sold separately. I just looked through the web catalog of such a store and found 46 kinds of woks, 3 of which came with lids -- two of those were lightweight stainless steel, and the third was specialized for induction cookers rather than gas. They sell 18 wok lids, all of which are either aluminum or lightweight stainless steel.