You can use low-smoke-point oils for a lot of cooking if you use them right. Pack a pan full of onions, add EVOO, and fry at medium heat. The release of water from the onions keeps the temperature of the oil down. It works because physics (reducing conductive temperature transfer via evaporative cooling).

However, if the pan only has a couple onion slices, or there's more oil than onions, or the heat is way too high, the situation changes. You can also overheat high-smoke-point oils if you're not careful. Careful observation and regulation of environmental factors is necessary in all cases.