A 90 minute boil is often recommended for beers that are made from less-well modified malts, such as pilsners. It's to cook off DMS precursors. But for most modern, well-modified malts 60 minutes is sufficient. The hop utilization curve starts to level off at just about 60 minutes, so boiling longer than an hour is sort of a diminishing returns land as far as alpha acid extraction goes.
If you're brewing with extract, you really don't need to boil for an hour since DMS isn't an issue. Your recipes must be adjusted for the fact that you're boiling the hops for less time, but this is easy to do with brewing software. There is actually an advantage to boiling extract worts for, say, 15 minutes instead of 60. You'll get less caramelization, meaning lighter color and less caramel flavor - i.e., probably closer to what the recipe designer intended.
Keep in mind though that with a 15 minute boil you will not be boiling off very much of the hop flavor and aroma compounds, and you will need more hops to achieve the same bittering effect. So you may want to switch from a bittering hop, who's flavor and aroma you don't care for, to an aroma variety. But of course, aroma varieties generally have lower AA ratings, so you will need more of it - again, brewing software will help to calculate this.