Both hot and cold break will eventually fall to the bottom of your kettle if you leave it for 20-30 mins after flameout. So you can boil, and then whirlpool, and you'll not end up with much break material in the fermentor.
You can spoon off the hot break if you want to (I do the same), since some people say it's better for the beer:
I skim the stuff off during the first 15 minutes or so of the boil and
put it in a bowl. I've looked at it a few hours later and it looks
pretty nasty. I wouldn't even want it going through my whole boil, let
alone going into my fermenter. I'm not a chemist so I don't know the
specifics, but from what I've read it's basically the first hotbreak
that is called albumin. The Germans claim that it entrains hop
constituants if it is present and results in lower hop utilization and
a reduction in head retention. That's why they always wait until at
least 15 minutes into the boil before they add their first hop
addition. So I would say yes, they do skim the scum. I imagine it
also has particles of grain husks and other unwanted material that you
would prefer not to have in your wort, fermenter, or finished product.
I do the skimming now with the Electric rig, but never bothered with propane (too hot!).
I can't say I noticed any problems with the old way of doing things, but I do it to be on the safe side.