True if the goal is to maximize heat. This is historically considered desirable for some coffees, especially ultralight roasts (and this is why I went for a thermos over a pouring kettle when I started doing pourovers).
However, for many coffees/brewing methods, a slightly lower temp is sometimes actually better, at least for many palates.
At this point, it seems like folks are somewhat split, even among the light roast enjoyers, on whether it's necessary/desirable to brew straight off boil.
It's also probably desirable, regardless, to have a declining temperature curve over the course of most brews, to avoid overextracting bitter compounds at the end. This is the part that my set up would be particularly bad for.
At this point I get results that suit me on most coffees I brew, so it's not an issue, but anyway this is why I would not recommend my setup to most other people. : )