From a functional perspective, the all metal design allows it to go from the stove top to the oven, up to 800F. My Chinese Vollrath pot with silicone handles can handle 450F, and my low end Cuisinart stuff with plastic in the handles I believe is supposed to be able to take only 350F, although that may have to do also with its bonded construction.

Much of the older stainless steel American cookware had plastic or bakelite handles. They are remarkably resilient for what they are, but bakelite can only handle 284F, afaik you shouldn't be putting it or plastic in the oven at all.

From a longevity standpoint, although like I said there's still old plastic/bakelite stuff going strong, it isn't as durable as metal. Also there's an aesthetics component.

I don't expect the handles to get hot with stove top use, they're long and only connected at two rivet points, heat transfer shouldn't be too bad.