Whether that's a downside or an upside depends on how you cook and eat.
I often find it easiest to make a pot of soup that remains on the stove all day or even 2-3 days in a row. If I'm eating some about every 3 or 4 hours, it's pretty handy that the food tends to stay warm and very little reheating is needed throughout the day, and a good simmer each morning is all that's needed to ensure sanitization (I've written about this elsewhere) so you don't waste time and energy by chilling and reheating.