Australian Homebrewers like to conserve water and have developed a no chill method of chilling. This means you transfer your hot wort after flameout (and whirlpool if you do that, and I would recommend you do) into a sanitized heat tolerant plastic cube. You force all air out and seal it. It will cool overnight or in a couple of days. The Aussies have written extensively about this method: http://aussiehomebrewer.com/topic/23742-ahb-wiki-the-no-chiller-method-using-a-cube/ and you can also look for Basic Brewing Radio episodes on it, and maybe Beer Smith did an episode as well. The Aussies will even store the wort for a period of time before fermenting, like weeks or months.
I tried it only once and the beer was fine. My sister does it, but I find her IPAs to be extra bitter, maybe because of her no chill method, which does not include the whirlpool and careful siphon of the wort only into the no chill cube. So the hops are in the wort for a long overnight slow chill. Her California Common comes out great.
I bought my cube from US Plastics. I made one beer with it and it came out fine. I still use a plate chiller and an immersion chiller for smaller batches. I should use the cube more but I already had a pretty good setup for chilling when I discovered the cube technique.