The video shows how you use the extra virgin olive to cook, even to fry potatoes, the oil does not even come close to its burning point. Do you think this settles the question in the favor of cooking with extra virgin olive oil?
I cook loads of things with olive oil, and extra virgin olive oil. They taste fine. Roasting frying and grilling. Virgin has a bit more of a tang, and doesn't crisp things up quite as much in my experience.
In fact having a partner of Mediterranean origin means virtually everything is cooked with olive or extra virgin.
You can cook with olive oil, but there's not many reasons to actually do it (see the comments). What is more important than what oil you use, is that the oil is fresh. Some fresh oils you can heat to 450–475 F/230–250 C, but when it starts getting rancid (and oil does very quickly), you will reach the smoke point at around 350 F/175 C.
Oil heated to its smoke point.
What you should consider is price. Olive oil has a subtle flavour and it will mellow out when you're cooking with it and all oils will eventually taste the same after heating.
Bonus tip: I don't remember if it's in the linked video clip McGee talks about this, but to keep oils fresh longer, he suggest wrapping them in tin foil to reflect the light. (And of course keeping them cool, but not in the fridge.)