Really fast start

I was just wondering and never here about fermentation so close to pitching ( even though I know EC 1118 has a rep for being the most aggressive yeast in meads) but I pitched before the must wasn't completely cool and it started fermentation in ten minutes. I was just wondering if this is a good thing and I need to target my pitching like this everytime or what the difference is between letting my sweet sweet honey water cool.

It will probably affect a mead less than a beer, but I prefer to let my wort/must cool to the fermentation temperature and then pitch the yeast.

I have heard of fermenting in hours, but I have not heard of a 10 minute lag time.