I've been brewing an extract pale ale in which I only boil for 15 minutes, and obviously all the hops get added in that time period. The twice I've done it I have been very happy with the results.
Note that you can't do this for any old style. Only a portion of the flavor/aroma compounds get driven off with only a 15 minute boil. So you can only make a style that is happy with a lot of hop character and moderate bitterness. As luck would have it, that's basically the definition of American Pale Ale.
I've been trying to think of other styles where this method would work well. I'm thinking possibly Cal Common. What else?