I think I did 3 batches of pre-hopped cans and then 4 batches of extract w/ steeping grains before my first partial mash.
I still PM (and don't see that changing anytime soon - brewing outdoors is really not an option for me from about March to October, and my kitchen stove can't boil more than about 4 gallons), but am steadily increasing the grain to extract ratio I am using. I started out with doing the mash in the kettle, then I used an unconverted 2-gallon rubbermaid cooler, and I just converted a 5-gallon rubbermaid cooler into a mash tun with a stainless steel braid and ball valve.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: sLambic II, Flanders Red II
Primary: Saison, Berliner Weisse, Dark Mild, sLambic I
Secondary: Orange Blossom Mead, Flanders Red I
Kegged: Fat Man Porter w/ 1469, Fat Man Porter w/ 005, Centennial Falcon w/ Conan, Centennial Falcon w/ Denny's, Barrel-aged Fat Man Porter, Belgian Dark Strong
Bottled: Flanders Red I