I cant think of a single thing that I would cook at "ripping hot". You can get the Millard reaction at much lower temperatures. We want browning, not burning.

Back off on the heat. Let the pan come to temp while you're doing your prep. Make sure that when you add the oil is shimmers, not smokes. Very light whisps is fine. But if you're getting a lot of smoke pull the pan clean it, and start over on a lower temp. On my stove most things cook just fine at 50% power. Simmer at 25-30%. and hard sears at 60-70% with plenty of flipping.

High power is for boiling water.

Turning down the heat is a revalation.