Very specific questions about seasoning...

I'm a noob so please go easy on me:

1. If I use avocado oil, should I still shoot for 400F? Does the oil need to smoke in order to polymerize? Or is smoking not a good thing? I used to use grapeseed oil and it would smoke a lot. Not sure if that was a good thing.
2. At what temperature should I apply the oil? Do I need to wait until it's cooled to room temp for a second seasoning coat, or can I apply it while the pan is still over 200F or so?
3. How high is too high for seasoning? And is there any benefit to seasoning at around 450-500? My stovetop (I have no oven) is one of those super powerful Asian ones and I have a hard time keeping the pan below 450 or so. I literally can't turn the flame lower without it extinguishing!