I tend to think that the biggest benefit of controlling ferm temps is that you substantially reduce conditioning time and get the beer to "peak" faster.
For example, I make an Amber Ale at 6% ABV, with a good temp controlled fermentation, it might only take 2-3 weeks for it to meld and peak, while fermenting at 72, it might take 6-8 weeks to get to the same place.
Fermenting at lower temps produces a slower, more controlled ferementation with less off-flavors. With a good process, you can get minimal off-flavors even fermenting at like 80, and the beer may be good to drink, but it will not peak until it has conditioned enough for the off-flavors to mellow. With a good fermentation temperature control in the lower end of the yeast's range, there are no off-flavors to condition in the first place.
SO, Beer #1 conditioned at 60 will peak after 2-3 weeks, Beer #2 conditioned at 72 will peak after about 6-8 weeks. If you have the patience, I think you can really make the same quality beer either way, but I think having a peak beer quicker is well worth the extra effort of temp control.
That's my take...