My rule of thumb is always to pitch cold yeast into a warmer wort. Warmer yeast into cooler wort can slow their growth rate for a bit. Doesn't always work of course when dry yeast is rehydrated, but the beer still comes out great!+1
I always chill the wort, pull the starter from the fridge , decant and pitch. Rehydrated yeast is a bit trickier and usually winds up about the same temp as the wort when it's ready.