I know that alot of people don't secondary, but I still like it for three reasons. You are really sure fermentation is done (if there is yeast in there, it can still ferment), it helps with clarification, and it makes you be patient and let it age a little longer so you aren't drinking green beer.
Reason One: If you leave it in the primary the same occurs.
Reason Two: It will clear just as well in the primary in my experience.
Reason Three: Maybe for some but I leave it in the primary as long as need, up to 3 weeks at times.
I only secondary to free up a primary carboy.
I used to fuss over my beer fermenting. Looking in on it every morning and night, timing when fermentation started and when it was a minute overdue go into a frenzy of worry. Perhaps I exaggerate but for nearly all of my ales and lagers, I primary only and then keg.
I almost never look in on my repeat ales until a week is gone. I will rack to keg at 7 days with a hydrometer reading as I rack.
If I am brewing something higher gravity, hoppy, a new style or yeast or in any other way out of the norm, I follow procedures called for in that instance.
Brewing for me has become very uncomplicated but precise at the same time. I am precise about each step from grinding grain, mash temperatures, sanitation, boiling and chilling to fermentation temperature and pitching per Mr Malty.
In other words, I am in full agreement with the original poster.
And my beers are routinely exceeding my expectations.