With few items, it easier/safer to use the fridge for everything, are there trade offs? I don't keep much food in the house, and generally use the fridge as a general purpose store for all kinds of food, as a way to slow down chemical reactions and lifeform growth alike, as well as spending less time considering the type of storage for a particular item.
However I've recently experienced some potential pitfalls, some honey has solidified into what could be a crystalline sugar solution, and a recent, official peanutButter/marmite mix developed a thin, non-fury, jelly like, yellow layer on some of its surface, apparently these are due to keeping the foods in an environment that is too cold.
Is it true that there are trade-offs either way regarding heat?
Besides the issues already mentioned, you should also beware of storing some dry goods in the fridge, especially if you live in a high-humidity area.
Basically, every time you open the container outside of the fridge, you will exchange it for more humid air.  In the fridge, the moisture will condense.
If you're storing something in amounts similar to the amount that you'd use at once, this usually isn't a problem.  It's more of an issue with items that are used just a little bit at a time, especially if they might clump up or have reactions to moisture (such as baking powder)
There are also a number of fruits and vegetables that may do strange things when in the fridge.  (tomatoes lose flavor, potatoes get sweet, etc.  See Which fruits and vegetables should be kept in a fridge, and which outside? ).  Also, it traps ethylene gas, so you may have issues if you have both ethylene producing and ethylene sensitive foods in your fridge.