I apologize for the tangent, but let's just run some numbers, out of curiousity.
OK, let's say it takes you 5 minutes to bring your gear upstairs and fill your pot with your strike water. In my setup, it takes me about 15 minutes to get 4 gallons of strike water to dough-in temperature, but I'm using a propane burner, and I start with hot water from the tap that's already 120° F. If you're starting with cold water and using an electric stove, can we call it 30 minutes to get 4 gallons up to 160°? I'll concede that you're doing other tasks while this is happening, so let's assume your grains get milled and everything else is set up during the 30 minutes you're waiting to reach temperature.
Doughing-in is not instantaneuous - figure another 10 minutes to securely attach the grain bag, then dump in the grains, stir to mix well, wait for the temperature to settle at the rest temperature, then seal up the tun/pot.
30 minutes is a little brief (10 is absurdly so), but I'll go with it, for the sake of argument. By the end of your mash, you're already 1:15 into it.
Again, it takes time to raise the temperature from 150-ish up to boiling. With my propane setup, that amounts to about half an hour (rising 2 degrees per minute), but I'll allow that your stove somehow achieves comparable performance, and 30 minutes after lifting the grain bag, you're boiling. That's 1:45.
My break falls in 5-10 minutes, so with the hour-long boil, you've now spent 2:55.
As someone else noted, if you're doing other stuff, then you're not swirling the wort to speed up chilling, and thus there's no way you're getting that chilled down in 15 minutes. Heck, I use a plate chiller, running my hose water through 50' of copper coil immersed in ice water, and it still takes me 20 minutes to get 5 gallons down to 65° F. Can I call this 30 minutes? Now we're up to 3:25.
5 minutes, at most. That's 3:30.
Hold on there, tiger. There are a lot of tasks you're skimming over here. It takes me a good 15 minutes to clean my kettle, but granted, that includes removing, dismantling, cleaning, reassembling, and reinstalling a Hop Stopper. But even the kettle itself gets a thorough scrubbing with PBW, followed by a couple rinse cycles. What about your chiller? Don't you at least hose it off? Did you not take a gravity sample? Do you clean your hydrometer and test jar afterwards? Taste the sample? Do you take any notes about the gravity, colour, etc.? Did you aerate the wort somehow? Carry it to the basement and put it in a swamp cooler? Cover it with a t-shirt and confirm the temperature? Clean the funnel used to pour in the yeast? Pack up the chiller, autosiphon, hydrometer, BrewHauler, whatever else? All of the things I just listed take me at least a half an hour in total.
There's your 4 hours. And if you'd done a "proper" (tongue-in-cheek) 60 minute mash, it'd be 4.5 hours, which, not coincidentally, is how long it takes me.