With my 40qt:
Drop immersion chiller in last 15 minutes to sanitize.
Lift pot off stove and onto steel typewriter table placed right next to stove - don't walk with hot wort.
Roll into range of sink, connect chiller to sink, run chiller.
Stir in an effort to whirlpool crud to center, and aid chilling.
When down to temp, pull chiller out and stir around the outside, aiming for the big pile of crud in the center of the pot. Put top on pot, wait a few minutes.
Put sanitized pot scrubber on end of racking cane, fill sanitized siphon with boiled and cooled water, plunk in pot (near side, away from pile of crud in middle), let go, pinch off when wort reaches end of hose, move hose to fermenter, let go. When wort level is low, tip pot up to get more wort out, even though it also means fighting the crud. Somewhere in here remember to grab a hydrometer sample.
Cap and shake fermenter, pitch yeast, install airlock.
Dumping 40-50 lbs of wort is not my idea of a good time, especially since minor errors in aim are very expensive and annoying when dumping - much less so with siphoning (or pumping, if you have the technology).