You're right, partially!
Conditioning temperature and current temperature do not matter. The only way temperature matters is the fermentation temperature at or after fermentaion.
Here's why- the calculators (which I HATE by the way!) try to guestimate the probably amount of dissolved co2 in the beer. Since warmer temperatures cause more co2 to exit the airlock, a beer fermented and kept at 62 would have more dissolved co2 in it than a beer fermented at 65 and then raised to 72. That's why you should use the highest temperature the beer ever reached with an airlock on it.
Now, as to why I hate those calculators- first, because of the temperature issue as mentioned. Secondly, the whole priming "to style" thing. Sure, it's true that traditionally English cask ales are almost flat while geuze is highly carbed- but most people are accustomed to bottled beer commercially always being in the 2.4-2.6 volumes of co2 range. If you prime "to style" using those calculators, you could have a flat English bitter or a bottle bomb of gueze.
That's a long way of saying that in general, use .75 ounce- 1 ounce corn sugar per finished gallon of beer. If you want a slightly lower carb, use the .75 ounces. If you want a decent carb like a commercial beer, use 1 ounce corn sugar per gallon. In other words, 4-5 ounces of corn sugar by weight per batch. It always works!