Using hop bags seriously reduces the trub in the brew pot...
I'm using a home made IC to cool my wort down. From full boil (212F) to <70F in about 15 minutes (full 5.x gallon batch size). I do stir the wort while letting the IC do it's job, which does help. I used a 20 foot coil of 3/8" copper to make my IC. I get about 19 feet into the wort, which really does help. When I go to larger batches (10 gallons) I'll probably get/make a 50 foot IC to use.
I do like how the IC doesn't have any wort running through it, so your chance of something bad getting into the wort is greatly reduced. It's also a snap to clean, compared with the plate chillers. With the CFC, you would need to run enough clean water through the part that the wort goes through, in order to clean it. Personally, I'd be concerned about something staying behind, either previous batches, or the cleaning solution you use.
I also think that with the cooler tap water temperature in the north east (and more northern states too) the need for additional chilling methods isn't as important, or necessary as other areas. Where I expect to be able to cool my wort, with the IC, in under 20 minutes (even during the heat of summer) people in Florida probably struggle even during their winters. I can also, easily, add another IC to my current one, to pre-chill the water going through it, into the wort. I could use either a 10 foot section of copper, or use a larger IC (for the 10 gallon batches) and use my current one to pre-chill the water.
It's all about being able to adapt to how things are during that time. It's also about what works where you are, and with your rig/setup... I don't think any of us would consider our current rig to be the final version of what we'll be brewing with forever. At least I don't (still too new to brewing, and I know my setup will change as my living situation changes)...