I don't think it is ever a good practice to shock the yeast with cold to warm and dry to wet having a bad effect on the cell walls. That being said, I truly have no idea about warm to cold. If it were me, I would just wait for one or the other. Bring the warm yeast in the garage to get cold and if you forget, then bring the cold wort in the house to warm up. If you are sanitizing well, there should be no problems.
I have done colder yeast to warmer wort for many years and hundreds of batches. I've gotten excellent results and never any sign of "yeast shock". AAMOF, I don't know if it even exists and I've read that it's actually preferable to do it that way. Dr. Schmidlin, didn't you weigh in on this before? The theory being that if you warm up the yeast they start consuming their nutrient reserves before they go into the yeast.
I hear ya Denny. I was thinking of more of an extreme. Like pitching 34F yeast straight from the fridge in to 68F wort. I can't see that being a good thing but I don't know the science. (Plus I was well in to my super Noble hopped Pils when I commented last night, YUM! ) Tom? a10?