I've thought about that, but I do not have a no chill fermenter to squeeze the air out I just use buckets, and i don't know that I would want to put 212°F wort into one of those although I've heard you can. It worried me at first working in the food industry I know about the "danger zone" (This refers to the range of temperatures at which bacteria can grow - usually between 40° and 140° F) regarding temperature of food products, (fermenting temps would still be in the danger zone so as long as you haven't inoculated your batch with yeast it is in that zone...but I think we all already knew that lol..) my thought is it will be out of the "danger zone" much more quickly if I give it a head start with my wort chiller, so I can pitch the following morning. Leaving it at room temp to chill on it's own would take forever and leave it open to bacterial growth longer. In the restaurant industry we use ice baths on hot food products before they go into the walk-in cooler to get them out of the danger zone. unfortunately that is not an option for my BK it is too big for my sink.
I've probably done 10 batches this way so far with no problems... knock on wood lol...
My thought is as long as I sanitize everything well & pitch soon usually the following morning definitely that day I should be fine. I only do this in the Summer when the water is too warm once it cools down here in a couple of months I will be back to chilling and pitching immediately.
I could be wrong but it has worked for me so far