For me, at home, there's few greater hassles than hitting a specific target temp for my water. I don't drink cold water and I also rarely have much refrigerator real estate to spare, so I don't refrigerate water. With my water always at room temp. Hitting a target temp means either microwaving it to heat it or using ice to cool it. Both are a pain in my butt. It's taken me some practice to dial it in, but I'd much rather adjust for water variations with yeast adjustments than by heating or cooling my water. Room temp, for me, is almost always going to be between 68 and 80.
I always hand knead, though, for minimal amounts of time, which doesn't drive up the temperature.