I use only gravity. Mash in a cooler, so I heat sparge water as soon as I mash in. I heat 7 gal sparge water to 175f, wrap it in astro foil (reflectix) and put on the top shelf (dangerous if you aren't able to lift comfortably). I put my kettle on the floor, my MLT on the short table (purpose built of 2x4's) and attach the drip ring (pex + 3 brass T's).
Then I vorlauf, slow the mlt drain as slow as possible, crank open the drip ring (to get out bubbles) then slow it down as slow as possible.
Sounds complicated but all told the above process takes 2-3 minutes, not including heating. The sparge takes 45 minutes. I go and check the flow every 5 minutes at first to make sure I don't run dry or over flow, then it pretty much goes by itself. I collect 6.5 gallons for a 5 gal batch or 11 gal for a ten gal batch. I have a homemade graduated mash paddle to measure volume.