I've been thinking about this recently myself. Especially for big starters.
Decanting should be ok if you have a fridge big enough to chill the carboy in.
You could make up for the lack of stir plate by creating a slightly larger wort too. So no real concern there.
For me, I'd have a hard time chilling the wort below 70 with my IC. It could take like 90 minutes. So being forced to pitch warm would be my only concern. Though, I could try to chill my kettle in my fridge before I rack on to the yeast.
If no one quashes this with a great argument I'm going to try it.
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3
In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter
Gone - so many :(