I think I may have the market cornered on lazy fast brew days...
I do e-BIAB no chill in the ketttle, ferment in the kettle, then transfer to a keg for secondary / serving. Sometimes, I even cut the mash or boil short to say 40 minutes.
Lately, I have been setting a fan next to the hot kettle to speed cooling, gets down to about a 100 degrees in 6-8 hours, then I sanitize a few frozen 2 litre soda bottles and drop them in the kettle. When cool I aerate, then pitch my yeast slurry in the kettle.. I just keep the lid on the kettle for the active fermentation, then fit a plastic bag over the top of the kettle and tie it snug with a length of string before the kruesen drops. Seems to seal well and the beer is likely still gassing off some CO2, as there is positive pressure, once the bag goes slack, I try and keg it in a few days max.
I like doing no chill in the kettle, I also have been getting some decent hop aroma / flavor adding a hop addition once the wort cools to about 150 degrees.