For bread making and other uses of yeast "blood heat" is used. That is, a temperature at the same temp as body temperature. So not a problem for the yeast. Pitching warm for an hour or two may help the yeast propagate quickly. But it'll make some strange nasty flavors.
Ale temperature needs to be about five degrees less (about 68 give or take a few degrees) and lager much less (50). If your fermenter is a glass carboy or something like that you can dunk it in a clean trash can or bath tub full of ice water to get the temp down. Aim for two or three degrees cooler than your target and then pull it out and put it in a cool dark place away from the light. Like a closet. If you keep your house at 68. It should be ok for ale as the fermentation will bring it back up a few degrees.
Check for fermentation signs with in 24 to 48 hours and if there are signs then you won't need to re-pitch your yeast.