Simply put: You are not making the best beer possible pitching at those temps. You will be causing a myriad of off flavors including hot alcohols and other potential problems when you try to cool an actively fermenting beer down to proper temps. You are also risking major head aches from fusel production. Fermentation temp, including pitching temps, is one of the most important practices in brewing - it rivals sanitation in the final quality of your beer! You should never pitch higher than 70-72, and preferably (for most ale strains) in the low to mid sixties with a "proper" pitch of yeast (see the pitching calc on www.mrmalty.com
to get an idea how much yeast you should be pitching for every batch). You should be sure to never let the fermentation temp, which will be 4-6 degrees higher than ambient at high krausen, get over 68-70 (72 at the highest) for most ale strains.
Some strains, such as WY1007 will need to be pitched and fermented even cooler. WY1007 works best in the mid 50s.
Having a decent lag time is actually good for the flavor of beer. Having a super short lag time is NOT good for the flavor of beer. 12 to 24 hours is a "decent" lag time. Just because you can't see anything happening doesn't mean nothing is happening. The yeast are scavenging nutrients and oxygen an are budding and creating flavors in your beer. The key here is to restrain them from goping crazy and creating off flavors.
If you are ascribing to a rule that says pitch "blood warm" it is avery ancient rule indeed, or a back woods, bath tub homebrew book. Don't do that!
I know you say your beer is turning out great, but I think you will be so much more pleased if you follow standard pitching practices. And you will probably wake up with less head aches as well.