With the larger boils it will be harder to cool and could result in a lack of good cold break. But this won't impact the flavor at all - it's just cloudy. Learn to love the cloudy beer or get some porcelain beer mugs. If you just have to have really clear beer, look into better cooling methods, setting your boiling pot in a tub or sink full of ice will help. Also, look into investing in a wort chiller. IMO quick cooling is probably a good idea even beyond getting a cold break as the sooner you get your wort into the fermenter the better.
In general for clarity, you can help some by letting it sit in the fermenter longer - I almost never touch my beer before at least 2 weeks in the primary. You can consider getting a 5 gal carboy and doing a secondary, this would allow you to let it condition even longer before bottling (but this touches on serious beer theology issues that I don't want to address here ). Also, if you have a fridge you can cold crash which sort of gives you cold break after the fact and provides for a clearer beer.
But mostly RDWHAHB