The research isn't about the culinary desirability of cooking with the various oils, it is about the amounts of some unhealthy compounds that are generated. That statement is made in that context, not in the context of whether extra virgin olive oil is desirable in a culinary sense.
>> When it comes to cooking it doesn't seem to matter whether the olive oil is "extra virgin" or not.
It's pretty obvious the people doing the article or the people who are doing the experiments have never actually cooked.