There seems to be a fair amount you can get away without doing when using extract in brewing, since the extract has already gone through most of the process before being packaged (e.g. no need to boil off DMS). Yet in Palmer's book, he still does the rapid wort cooling process in the extract section.
Is it always needed? Can it be skipped in any circumstances? If so, what? (e.g. using extract + steeped grains, extract only, pale malts)
In my case, I usually partially boil extract (+ specialty grains) and have had no problems just pouring the boiling wort into my bucket and chilling by topping up with cooler water. Have I just been lucky or is this OK?