I set my ferm chamber to swing between 59-62F in the summer when it's 100F out. Many of my recipes hit FG in 7 days. None ever take longer than 12 days.
Another guy at work brews, but he's very minimalist. No temperature control. Often ferments in the mid-to-upper-70's in the summer. He offered me a few of his beers, but I already know I'm going to hate them, so I keep delaying the inevitable.
In the winters, my ferm chamber sits in a room that drops into the mid 50's nightly. Proper collar insulation and a personal heater running in 'Fan Only' mode maintains temps no problem, even makes the compressor kick on occasionally.
If that room hits the 40's (hasn't yet this year), I switch the fan to 'Low Heat' mode, set to low, and hook it up to the controller to kick it on/off. Same range, 59-62F. Heater kicks on for maybe 1 minute per hour.