I brew outside and steep at between 145-150. So to go from that to over 200 it'll take a little time, but not as much time as it takes to transfer to the boil kettle for you all grain guys.
Let me ask it a different way. What temperature is your wort when you transfer it to the kettle, and how long does it take?
Another thought comes to mine, since I will get better hop utilization from my FWH due to having a lower gravity wort, should I cut back the FWH amount?
I batch sparge and whenever I used FWH I always put them in my empty BK just before running off the mash, start heating that immediately and then add the batch sparge to the MT, so the hops are in contact with the wort for over 90 minutes by the time I turn the flame off. When I try this in replacing the early hop addition, I'm going to try what tre9er does and add the FWH at the point the batch sparge is finished running off AND I'll try adding them before the first mash runoff and see which I like best.
When I have used FWH, one thing I noticed was no boilover - or at least much less of a chance to boil over. Has anyone else noticed this?