Oil disappearing from pan

There are a couple of things that jump out at me:

• 170 F (77 C) - This is overkill for ground beef. The USDA guidelines recommend 160 F (71 C).

• Venting holes - This is unnecessary. There is no need to "vent" a hamburger. What you're doing is creating holes for the juices to flow out of and get vaporized on the pan. This is likely a significant source of the smoking you describe. Keep those juices in!

I'm not familiar with electric stoves, so I'm not sure if 6/8 is too hot or not, but it might be. I cook my burgers on a gas stove at medium-high flame and generally do 5 mins per side for a medium burger (I grind my own beef). My burgers are about an 3/4" - 1" thick too. So you might have your stove too hot, try turning it down a smidge.

Update

I want to clarify regarding the "blood" you are worried about. It's a common misconception that the red liquid packaged with beef is blood. It's not. Beef is drained of virtually all blood when it is slaughtered. Beef is 75% water, so the liquid you see is mostly water and the pink hue comes from the iron & oxygen binding protein myoglobin which exists in muscle tissue. When cooking, the juices you are releasing are taking a lot of the flavor with them. This liquid is a combination of liquified fat, water, and proteins. You can verify this at the USDA site for beef.

Another common misconception is that a completely grey-brown interior indicates well done. According to the USDA, 25% of burgers turn brown before being fully cooked; this can happen as low as 135 F (57 C). The inverse is true as well, some beef can be cooked to the USDA recommended safe temperature 160 F (71 C) and still retain some light pinkness in the center.

If your concern is merely safety, cooking the beef to an interior temperature of 160 F is sufficient, regardless of it's hue. If you you're cooking it beyond that just because you don't like the sight of pink meat, well you're overcooking your burgers and doing yourself a bit of injustice. :)

I don't want to disappoint you, but I have never been able to remove burnt-on pepepr juices - and in my case, they are on stainless steel, which can be cleaned with much harsher methods than non-stick. Most of the stuff went away, but small spots remained on my pot too.

I would advise to leave out all scrubbing. It is not very efficient even on steel, and it can easily damage a non-stick surface. Non-stick happens to be a chemically inert molecule, but it is very susceptible to physical damage.

The nice side of "chemically inert molecule" is that it can withstand a lot of chemical solvents - and these are better for burnt-on stuff anyway. I would go in there with concentrated acid first (citric acid solution at around 2 pH - try it in the same way as decalcifying a kettle, but use a higher concentration than written on the sachet), then, after a really good washing, switch to a base (for example a very concentrated baking soda solution, I would be afraid to use lye on a non-stick pan because it could seep through scratches to the interface between alu and non-stick surface and start corrosion spots). If that doesn't help, probably nothing will.

And I would strongly recommend to not roast peppers in a non-stick pot. Roasted peppers need very high temperatures. Non-stick coatings start changing their properties at around 250°C, this is a low-to-middle hot setting on most stoves (my resistive stove goes from 1 to 9 and 4 is already too hot for non-stick). The best method is a broiler in the oven, but if you don't have that, you can consider using a steel or iron pan which you don't mind accumulating some discoloration and spots (they are not too problematic on steel), or putting alu foil directly on the (resistive) hob and discarding it after the roasting.