It also helps to warm the whole thing up by letting it sit for a bit with with the hot water as a precursor to mashing in.
I'd rather just adjust my strike temp to account for the extra few degrees needed to heat up a room temp mash tun. One less step to forget when I'm still half asleep and trying to mash-in.
My thoughts as well. Every time I have tried to preheat my tun, I have missed my mash temp. When I just tell beersmith that my tun and grain are at 72 or wherever, it calculates a strike temp that gets me where I want to be very reliably
I would do the guessing on the calculations if I could get it to work for me, but my variables include outdoor temperature and it didn't work well. I don't care how long the overall setup, and so I do a dry run to set up dead space, drink coffee, checking fittings, more coffee, then mill and mash in. The mash water is warming up as the tun sits.
For fun: today is a 6.5 gallon porter, 5.3% ABV. I'm splitting the fermentation with different yeasts (005, 023), one will be chocolate raspberry and the other maybe left alone. Have to bottle, and so wanting smaller volume of each style.