The main issue I see is that it's impossible to know how hot a pan surface is, and food cooks very differently at the same temperature depending on things like moisture content. So how on earth do you know whether it's at high temperature?
>it's impossible to know how hot a pan surface
Just point an IR thermometer at it. They're cheap and useful for cooking even if you're not using non-stick.
Plenty of people place plastic containers into microwaves.
That's also risky because of the potential for hot spots. I microwave things regularly, but in glazed ceramic.