The problem temperature is 260°C which can easily be avoided by not heating an empty pan (oil/liquids will distribute the heat more evenly) and you'd be unlikely to want to cook at that kind of temperature.
I don't think that's particularly accurate unless you're considering the action of individual atoms. e.g. Water is considered to boil at 100°C but there will be some water evaporating at lower temperatures but this is a different process that only occurs at the surface. I don't think it's accurate to say that water is "slowly boiling" at low temperatures unless you're reducing atmospheric pressure.