I'm regularly heating pans to 650f and above for searing steaks, verified with a infrared thermometer. Also necessary for good stir fry.

You start with such high temps because unless cooking with an extremely high btu heat source, the temp of that pan drops dramatically once food is added. This is also why you don't add oil until right before placing your food item in. Otherwise, yes, even high temp oils would ignite before reaching 650f.