It seems like temp should be ester profile driven. I can't imagine brewing a saison and saying to myself "dang it, I forgot to sanitize my fermentor. Oh well, I'll just set the controler at 45ยบ". Or brewing a german pils and saying "wow, that bucket is really clean. I'll just set the temp at 90".
I think its totally true that its not necessary to ferment ales at 60-65. One might want to think about why its not necessary though.