Like others, I have made efforts to reduce my brew day. I brew small batches, 2.5 to 3 gallons, and recently dumped my two 3 gallon fermenters and replaced them with a Big Mouth Bubbler. I was brewing once a week..... or more. I brewed 73 all grain brews in 2015, about 2/3 of them 3 gallon brews, and 1/3 2.5 gallon brews. That adds up to a LOT of hours brewing over the course of a year.
I developed the "Inline Mash" as part of my program to reduce brewing hours. With the inline mash I dough in with hot tap water at 130F, fast heat to 145 (modified propane burner on kitchen stove produces very large flame). At 145, I pull the heat back to a temp rise of about 2 to 3 minutes per degree F. (for a 20 or 30 min mash). This process involves stirring frequently, but it's pretty darn quick. The results are excellent conversion efficiency and attenuation. My crush is fairly fine, and I use BIAB / dunk & stir sparge. 20 min gives me a consistent good result, but I always monitor brix with a refractometer as I approach 155 to make sure it has peaked.
I rarely boil longer than 30 minutes....... There are some beers that benefit from a longer boil, but not many. My efficiency is in the low to mid 80's typically, which is good enough for me.
I use a 2500 watt floating heater of my own design to accelerate the temp rise to boil, along with a cranked up burner on my kitchen stove, and a large home made immersion chiller. I am super organized and have a system for everything. Including crushing grain, getting equipment out, clean up and put away, my typical brew day is 2.5 hours, about another 20 minutes for a 5 gallon brew due to heat and chill times.