I agree that a good starter,even a small one for average gravity brews,will make for better flavors by fermenting quicker & more vigorously. Even re-hydrating with a tsp or two of dextrose added will work wonders. But i must say,temp control can be a demon in warm weather.
During the cool/cold months,I have an electrically controlled oil heater in the room. With an old fleece lined CPO wrapped around the fermenter. What is needed is a way to cheaply control cool temps in the summer humidity. The humidity in the air carries more heat. something that doesn't need huge trays of water with frozen jugs in it. Just something that you set & forget.
That keeps things in line with the pitch on it & leave it alone routine.
I don't think partial boils have much to do with it. Just learn how to use the right amount of the right hops,& chill it down quickly. That really helps with "putting off" chill haze. Chill haze on mine take until the next day to show up,rather than as soon as it cools down. Then,by the 2nd or 3rd day,it's gone. That's what the quick chill is good for.
Also,keeping sugar additions to the wort at a minimum will help get rid of some "twang". But,again,that goes hand in hand with initial ferment temps.