In my dinky little PM system once I was hooked on FWH I went straight to throwing the hops in the mash tun.
For anything reasonably hoppy from an APA on up the IBU scale I just throw in all my (60) as "FWH" in the mash tun during the acid rest, uisually about an hour before I start heating the tun for the next rest stop.
FWIW my 2.5 gallon takes about 20 minutes to come to a boil on the stove top. FHW is "hoppier" than (60) but getting the hops intothe mash tun really brings out flavor depth I can't get any other way. Bitterness seems to be about the same, but the flavor is improved, dramatically. I suppose it is the low pH inthe tun during the acid rest that helps dissolve the alpha acids.
Mostly I am brewing APA's, I have made 3 IPAs lifetime. Never mind the extract batch. The second was FWH and the third was some in the mashtun and some FWH with the third adition at (1) and then dry hopped. Unless y'all come up with something better in the mean time, I'll repeat the most recent one, it's in my drop down.