I've gone three different methods, and not really seen a significant difference in the end product either way, but there can definitely be a difference in the amount of work:
1) Dump everything from the boil kettle into the fermenter, don't bother straining or avoiding the trub at all. Especially with extract beers, where there's generally less hot break material, there's not much downside to this approach.
2) Run the wort through a strainer. This can get tedious, especially if you use pellet hops, because the strainer can get clogged up. You need to have a sanitized spoon handy and stir pretty constantly to keep the strainer clear. In my opinion, the extra effort just wasn't justified by any difference in the end product.
3) Scale your brew up by roughly 1/2 gallon and PLAN to leave behind 1/4 to 1/2 gallon in the kettle. This is especially useful when it comes to all grain beers and hoppier beers, where hops and break material start to become more abundant. Yes, the first couple of times it hurts to see that wort left behind, but you come to accept it as "the cost of doing business".
If you read Jamil's Brewing Classic Styles, he formulates every recipe as 6 gallons for precisely this reason - he assumes 1/2 gallon lost to trub in the kettle, and another 1/2 lost to trub in the fermenter.