Ideal pan temperature for frying meats (kangaroo, chicken etc.) using IR thermometer?
I was looking at this same question awhile back when I got an IR thermometer, what I found was 2 things. The first thing is that there are too many variables to have a single answer that would work. The pan temperature you want at the start depends on a number of factors including:


Material of the pan: how much heat it conducts
Mass of the pan: how much material is in the pan
Type of burner/element
Heat output of burner/element
Food being cooked


So you would have to develop all these numbers for each pan on each burner, with different heat settings through experimentation. Other people's numbers would mean nothing unless you are using the same equipment. 

Another reason is that the pan's starting temperature isn't actually that important. When you put food in a pan the temperature is going to drop, how quickly depends on the factors above, however the total amount of heat it will take to cook your food and the rate you want to apply heat remains about the same no matter which pan and material you use. It's a question of heat supply to the pan over time, all you really need to know is that your pan is hot enough to start. It's the temperature of the pan while the food is on it that is important. You can measure it quite a bit but at the end of the day all you conclude is you need to have your burner set to a certain level.