Did you know that the "drip" style coffee makers made today use the same percolator technology that has been around for over 100 years? Yes it is true. The original drip makers mimicked the old fashioned drip makers in that they had a heat chamber that heated all the water to brewing temperature and then allowed it to drip through the grounds. This technology made sure that the water hit the grounds at the perfect temperature (200 to 205 degrees) for good extraction. That technology is hard to manufacture cheaply and so now the majority of drip makers use a perk style pump to "lift" and heat the water from a reservoir into the grounds. The problem is the water cools and is not really at the correct temperature for brewing. Commercial pots still use a heat chamber but I find that most of them are brewing at 190 to 194 degrees. This makes tepid coffee. The reason it is done is so the coffee will not build acidity while it sits waiting to be served. They can keep weaker coffee heated longer. McDonalds has the best brewing system and that is why it is always hot and good but they must dump coffee that sits too long (about 20 minutes tops).
Really good percolators whether electric or stove top will brew the coffee out at 198 to 205 degrees. The older ones are usually better than the modern made in China ones mainly because the thermostats are usually adjustable or pre-set to 198 to 205 degrees. Even ones without thermostats allow you to pick your stop point for what you want and will keep it warm (above 185) for 20 minutes. So, if you want really good coffee, make sure you have a fresh ground bean and buy an older made in USA pot!!