Did I start my dry yeast right?

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I use to put about 4-5 ounces of water in a pyrex cup, then nuke it to boil. Cover it with syran wrap and let it set to cool off. I usually did this at the start of brewing so that it's cool to the touch by the time I need it. Dump all the yeast in the pyrex cup and let sit for about 15 minutes then pitch. Notice I said "use" to. Now, after reading about this method from others here, I simply dump the yeast on top of the wort once it reaches room temperature. I've never had a problem doing it this way yet and that's been about a dozen or so batches.
 
I used a little warmer than luke warm in a water bottle for 30 min. I stirred up my brew real good and pitched the yeast and as of this mornin my air lock was bubblin and right now its goin crazy so I must have done something right.
Thanks for the help guys:mug:
 
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