To rule out some possibilities. Distilled water and a kit probably means water is not the problem. The extract should have the correct minerals and no chlorine. No mashing, sparging or PH problems either. For a typical beer the Wyeast smack pack should be enough yeast. A starter wouldn't hurt but the packs always worked for me in a normal gravity beer. I can't imagine all of your beers where with wheat type yeast either. Wyeast 3068 Weihenstephan Weizen is indeed supposed to have clove like flavor. ( I love this yeast BTW).
High end of the temp range problems would vary depending on the yeast so that seems less than likely but it's a place to start. Search for swamp cooler here.
Do your kits have specialty grains that are steeped? If so what temp are you using and how long. Too high can produce tannins that will give a medicinal or Band Aid taste. Not really clove like to me.
Last I can think of is the cleaning and sanitizing. What are you using and how?