
Advantage of a separate pour kettle for pour over coffee?
Brewing novice here. I love this Youtube video on bodum pour over from 'The Wired Gourmet', but I'm wondering why he uses a separate gooseneck pouring kettle, instead of one single electric gooseneck with a temperature gauge. Photo shows him transferring boiling water from electric heating kettle to pour kettle (this is at timestamp 1:45 in the video).
The justification in the video is that pouring boiling water from the electric kettle into the pouring kettle creates the ideal pour temperature ("peak slurry temp 95 C / 195 F ")... but couldn't you just bring the water to that exact temp with an electric gooseneck kettle, and have one less kettle in the kitchen? I'm genuinely asking -- please don't downvote if I'm wrong! Is there a downside (other than price) of a single electric gooseneck pour kettle with a temp gauge?
I'm about to buy a new coffee setup, so just want opinions before doing so :) My assumption is that this may just be his personal preference, but wanted to ask anyway.
Also, if you have an electric (or stovetop) gooseneck kettle that you love, I'd love for you to share the brand / link!