Any reason to put cornmeal/semolina on hot pizza stone or steel?
I agree with you and don't do it either.  Rather, like you, I put some cornmeal or semolina on the peel, upon which I construct my pizza.  This, of course, allows the pizza to slid off and onto the steel.  Clearly, some of the cornmeal or semolina winds up on the steel itself, but I don't toss it on intentionally.  Never had sticking issues.  I use a very high hydration dough.  I also don't use anything on the stone when I bake bread...no sticking.