I've always chilled and decanted my starters (I use a stirplate) and have had lag times ~10-12 hrs. This weekend I pitched a whole 1.3 L starter for the first time, about 18 hours after I made it, and holy s#@t!!
I've never had a fermentation take off like this. 3 hr lag time and krausen up to the neck of the carboy in 10 hours. As for how it affects the taste, ask me in about 5 weeks, but I'm encouraged so far.