I've been using the following method for cooling my wort for six months or so and it works so well that I wanted to share. Basically I have a stainless steel mix-stir http://www.midwestsupplies.com/the-stainless-steel-mix-stir.html for de-gassing wine hooked up to a drill. It's completely automated so I can focus on cleaning up while the wort cools. Using this method the temp dropped from ~200 to under 80 in five minutes! Here are some pics: