Haldi
Hey, who enhanced the title of the thread I opened and named? It's an improvement, actually, so I don't mind.
This business of very high heat and seemingly no smoke from oil, etc must be very easy to suss out:
oil - many of us use exactly the same oil, i.e. vegetable oil
heat - most of our cookers produce a lot less heat than a BIR, so they should produce less heat and less smoke
pans - this is the only remaining variable if there is one. We need to make sure we are using the same size pans as they are, with the same metal type and metal thickness, for both base and sides. Best to get exactly the same brand and model.
It can't be anything else! Minor coatings on the pan, built up over months wouldn't make hardly any difference to something like the smoking point of oil. Moreover if vegetable oil reaches a certain (known, predetermined) temperature it WILL smoke.
Regards
George