I put the 15 gal pot on the propane burner, fill it with the full volume of water, start the heat, condition and mill the malt, then dough in at whatever temperature I have reached at that point (below mash temp). Then I bring it up to mash temp, turn off the heat, cover, and throw a wool blanket over it. After 60 minutes (or 50, or 70, or whatever, depending upon the recipe), I take off the blanket, start the heat, and bring the temperature up to around 168. I give it a good stir, pull the bag, use a grill grate to rest the bag over the kettle, and drain and squeeze while the wort is heating up to boil temp. I have been hitting around 77% efficiency.
After the boil, I stir to bring the temp down to around 190 and to attempt a whirlpool (with varying degrees of success), then drain into Winpaks for no-chill. My last batch did not drain well at all, so I am experimenting with a chore-boy at the end of the dip tube, and a 90 deg elbow after the ball valve to make it less likely for the hose to kink. We shall see.