What type of vegetables are always started to cook in cold water?

Starchy root vegetables are always added to cold water, then heated to boiling. E.g potatoes, swede, turnips, sweet potatoes. This way, supposedly the inner part of the vegetable has time to warm up at the same rate as the surface of the vegetable in contact with the water. This means it hopefully all cooks at the same rate.

All other vegetables should be cooked by adding them to water which is already boiling. This works because most other non-starchy veg cook very quickly - hence adding them to cold water then bringing to boil would always result in overcooked, soggy vegetables.