Correct pan size for sautéing meat

When sautéing meat at home, the size of the frying pan will affect the completion.
At this time, whether it is better to sauté meat in a “large frying pan” or a “small frying pan” is “a large (thick) frying pan”.

① The temperature does not drop when meat is added.
→ If you use a “small frying pan”, the temperature of the frying pan will drop at once when you put the meat in.

② Since there is a space around the meat, moisture from the meat can easily evaporate on the frying pan.
→ If you use a “small frying pan”, there is no space around the meat, so there is no place for the moisture from the meat to escape. This causes water to pool in the pan and keep the meat submerged in it (because the temperature never goes above 100°C, the Maillard reaction is less likely). On the other hand, if you use a "large frying pan", the water will evaporate and leave a thick gravy. Also, since the meat is heated at around 200℃, it has a beautiful brown color.
From here on it's subjective.

I wrote that using a "small frying pan" is bad because it lowers the temperature.
However, I searched variously why it was bad, but there was no clear answer.

Possible reasons are
①Cooking time is meaninglessly long.
② Since the temperature drops once, it depends on the burner (fire) to raise the temperature. Because of this, it is not possible to cook stably.
And so on.