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@cgg
I'm not sure what hot vs cold water is supposed to do. As far as I understand the way a moka pot works is by heating up the water so that it produces vapour, which increases the pressure on the liquid water at the bottom and pushes it up and through the coffee. That the water at the bottom starts cold or hot means you spend more or less time heating it up, but that's it. What should make more of a difference is grind size and heat (low heat to push the water more slowly).
Using warm water at the start sounds like more faff and recipe for burnt hands to me.
edit - I see what you mean TW. I've not experienced that in practice though so would still take the less faff-inducing cold water option.