Primary: It definitely depends on the yeast, but if I want the beer to be as clean as possible, I would ferment at the lower range. e.g. I use nottingham and Safale-05 and try to keep my temps down in the 65F range. This is the most important time to keep your temperatures under control, because this is when the yeast are doing the majority of the work and the higher temperatures can produce unwanted off-flavors.
Secondary: Don't do it, but temperature control is not as important in this step, but you still may want to avoid the higher range just in case those yeast are still working in there.
Bottling: I keep it at around room temp, so between 65-72. Again temperature control is not as important in this step. When I bottled it was usually perfect after about 2.5 weeks.
So really in my brewing I've found that if you control your temperatures for the first couple of days of fermentation, you are pretty much set. Not saying to not be aware of it afterwards, but that is when the higher temperatures can do the most damage to your beer.
Standing Eight Brewing
Always up for another round
Primary 1: Milk Stout
Primary 2: Fizzy Yellow Beer
Primary 3: Boulevard Wheat with a twist
Planning: 1554 Clone