The copper tube shaped like a cane just hangs on the edge of the kettle and draws wort from the bottom. I tried just using tubing but heat softened it and it kept sucking on the side of the kettle, then the suction flattened the tubing, it was a mess.
The wort travels through the tubing to my CFC, then through the pump, and back into the kettle until the whole batch is below 140. It takes less than 5 minutes and the threat of DMS is neutralized. That's something you can't do without a pump (recirculate I mean). Then I use the pump to transfer the whole volume through the chiller into the fermenter.
My pump is self-priming which saved me the need to port my kettle. On the other hand, self priming meant that it could only handle cooled liquids, so it has to be downstream of the chiller.