10 min to pitch temp is pretty quick. What temp are we talking?
I use the whirlpool/immersion chiller, and it usually takes me about 20 min to get a few degrees below pitch temp (a slow runoff will add a few degrees in GA heat.) I normally wait until I'm below 100, before recircing ice water.
The other advantage to the whirlpool chill is the consolidation of break material in the center of the kettle, resulting in less trub in the fermenter.