Generally speaking, the lower you are in the range, the cleaner the fermentation profile will be meaning less yeast character. The higher you are in the range, the greater the flavor contribution from the yeast. In most cases, you can start a few degrees lower than the stated range, but you have to consider the yeast strain and style you're brewing. For example, if you're want a super clean almost lager-like profile in your pale ale, keep it on the cool side especially the first few days. On the other hand, if you're brewing a style like a Saison that's supposed to have a fair amount of flavor contribution from the yeast, you don't want it to be too cold. On that same note, you don't want a Saison to be overpowering on the yeast character either. I judged some Belgian categories a couple years ago at a local homebrew comp and too many of them were so over the top on esters and phenolics that they turned me off many Belgian styles for over a year.
For me, I almost always start off a few degrees lower than the lowest recommended temp, then ramp up the temps over a week's time, usually hitting the middle to upper end of the range by the end of the first week.