To open up another can of worms, the practice of pitching cooler and letting the fermentation come up to temperature is also mostly homebrewing dogma that was popularized by Jamie Zainasheff. I challenge anyone to go on a homebrewing forum call BS on that one. I pitch a few degrees higher than fermentation temperature and let the fermentation come down in temperature. Why? Because it shortens lag time and speeds up exponential growth, both of which are good if one has solid wort and the proper yeast strain for the job at hand. I exposed the fallacy of starting ales cooler and letting them come up to fermentation temperature to prevent the overproduction of unwanted compounds in the "Factors Affecting Metabolic Production" section of my blog entry entitled "Have You Seen Ester?" (https://www.experimentalbrew.com/blogs/saccharomyces/have-you-seen-ester
). While a fast exponential growth phase does often result in a higher level of metabolites, wort composition and yeast genetics have a greater impact on ester and higher alcohol production.
With the above said, I am not going to attempt to slay the "pitch cooler" dragon. I am happy with attempting to make stir plates an optional piece of equipment. New brewers usually have finite resources. The last thing that new brewers need to do is spend good money on a piece of equipment that was not designed for cell culture when there are cheaper alternatives that work as just as well, if not better.