Kh54's post is a little confusing. Not sure if he (she) meant its ok to start there but not ferment? Maybe there was a typo or an autocorrect. (Edit: After re-reading, maybe he mean you will get lots of action - ideal for things happening, but also lots of esters - not ideal for minimizing extra flavors).
Anyway, if it was me I would make sure to start a little below the intended temperature range and allow the brew to warm into the range. This ensures a slower, more controlled fermentation with fewer off flavors. This is what I USUALLY do.
This is NOT the case in situations where you want esters and the like....sometimes you specifically stay outside of the range to get banana or clove flavors, for example.