While yeast may like being pitched into warmer wort, beer flavor generally does not. My experience is that the beer turns out much better if I pitch when the wort is in the low 60s, in general. Also, pitching warmer yeast into cooler wort can be a bad idea (I understand), but cooler yeast into warmer wort can be a good thing. I'd cool down your rehydrated yeast so that it's below the temp of the wort before pitching.