I tend to start a PM around 152F and keep it above 148F. My thinking is to maximize the fermentables from the mash, since extracts tend to have relatively high unfermentable levels. Most of the time, just using 2.5 gallons of water, regardless of the grain bill, is enough to achieve this range.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"
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