According to What is the temperature of heat generated from LPG gas?, the temperature of (1) LPG gas is above 1700 degree Celsius.
Many of us are familiar with pan-frying meat (steak, pan-frying the chicken breast etc).
Next, consider this: when you're (2) cooking meat at high temperatures ("above 200 °C) then it'll start forming heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), according to healthline.com and precisionnutrition.com.
Note: The way they're formed is when fat drips onto the flame or the utensil, which is at very high temperature, and then reacts with the high heat to form HCAs and PAHs.
Lastly, there is research that (3) corelates HCAs and PAHs with causing cancer in our bodies.
Sources: They're are all mentioned in the two articles that I linked above.
Question: If you combine these 3 facts, then we must be cooking a huge amount of HCAs + PAHs. It's a wonder that we aren't dead yet! How is it that we haven't developed cancer by eating meat cooked over a pan on an LPG gas (which I believe is quite common)? Or are we all consuming HCAs / PAHs slowly over time and will develop cancer? Or are one of the 3 facts above wrong?