Before bottling we usually take 2 gravity readings (e.g., hydrometer) 3 days apart. If they match and are close to the expected Final Gravity (FG), it's usually safe to bottle. That to prevent potential bottle bombs.
Since you fermented quite warm, it's most likely done, but it may benefit from some extra time conditioning due to those higher ferm temps.
Leaving the beer for another week without touching it is usually better anyway, as 'conditioning' is the third and last phase, an essential part, of the fermentation process. During that process the yeast will also floc out more, leaving clearer beer on top. Only cold crashing/storing, with or without some gelatin, will speed up that flocculation process.
As @
Jag75 said, secondaries are usually not needed, they won't clear your beer any faster, or make it any better. Chances are it will make it worse due to potential oxidation and infection during transfer. Racking without introducing air (oxygen) to the beer is actually quite difficult.
Leave it be is best, unless you want to bulk age for 3 months or longer.
On a side note, since this is an IPA, did you dry hop it? Does the recipe call for dry hopping at some point? If not, this is the time to do it.