Maybe in theory. I don't doubt you. But my experience is that I get better results the other way around .
I have not found a single reference to pitching below fermentation temperature outside of the amateur brewing forums. Most professional references I have seen state to pitch at fermentation temperature or a few degrees higher. Heck, Chris White take things to the extreme by stating that a lager fermentation can be started in the in high 60s F. https://www.whitelabs.com/faq/brewing/what-temperature-should-i-pitch-lager-yeast
I have never started a lager above 18C, but I think I am going to try it when manage to get my new brew house up and running. I prefer to pitch as soon as possible, which means as soon as I can get the wort down to as far as my wort chiller can get it given my water supply temperature. I used to be able to get my wort down to the temperature of the chilling water with a gravity-fed 25' counterflow chiller. It can be done with a pump-fed counterflow chiller, but the chiller has to be longer or the flow rate needs to be reduced to that of a gravity-fed counterflow chiller, which is not fast.
By the way, I moving completely away from using US customary units of measure, as they no longer make sense to me in the world of brewing. I buy grain in kilograms, measure starter media in grams, and all of the yeast work I do is in metric. Every brewing and brewing science publication I read uses the metric system. It is a shame that the U.S. is one of the few countries in the world that still holds on to an Imperial units of measure-based system when even Great Britain has moved away from it for the most part. While I may be wrong, I believe that we are the only industrialized country in the world that has held on to the Fahrenheit scale. I believe that I have mentioned it before, but the rest temperatures 140, 149, and 158F translate to 60, 65, and 70C. It is a lot easier to remember 60, 65, and 70C. The metric system makes more sense than U.S. customary units of measure after one stops thinking in U.S. units and converting to metric units and starts thinking in metric units. It is like a learning a new language in that way. Plus, it is a lot easier to share information with non-American brewers who are forced to do conversions to U.S. units. What is interesting is that every school-age American kid in the seventies was taught the metric system. Back then, it was the members of the greatest generation and the older members of the silent generation who were resistant to switching to the metric system. Today, Americans still hold on to U.S. units even though the U.S., in practice, is a mixed U.S. units/metric units world, just look at tools. I have to have U.S. and metric wrenches in order to work on the things I own. I have to be aware of metric thread bolts and screws. I just worked on gas line flare fittings that are 1/4", but the outside of the swivel nut is 14mm.