Nothing wrong with doing that, I've seen it mentioned in a couple articles where the pros are just whirlpooling with no or extremely late boil additions. When I was first trying out whirlpooling, I was using 175F, then I worked down to 170 and now typically use either 165 or 155F. I have stayed away from that higher range of whirlpool temps, mainly because I was already adding bittering hops during the boil. It's not that the higher whirlpool temps drive away all of the aroma/flavor, but it is what I have been looking for myself as well. There's different compounds in there, you've probably seen those radar graphs of hops showing different components to the hops. I don't profess to understanding them well but there are likely different temps affecting each of those. One thing I tried once is a double whirlpool but I can't seem to find the recipe. It does take a bit of extra time and it makes the brew day longer.
It's good that you noted your endpoint temperature. If people don't note that, it's hard to experiment the next time. It helps to know what stages the temperatures are passing through to get a feel for how the hops may be behaving. I was kind of haphazardly adding bursts of heat in the past when the temperature would drop 10F degrees but then I decided to get a little more precise with a low power setting so as to not overshoot.
I'll mention this thought too while I'm here, it's more opinion. It's probably a good idea that if the higher whirlpooling temperature range is used, that the hop in question be a dual use hop.