I'm a no-chill brewer myself, although I rarely use my cube. The last couple brews I made were either cooled to under 170 degrees F and dumped in the fermenter to cool overnight, or left in the kettle to do the same. There's pros and cons to both the no-chill in primary and no-chill in the kettle also. If I no-chill in the primary, I have to sanitize my fermenter/spigot/airlock/etc. on the same day, whereas with no-chill in the kettle, I deal with that the next day. Side by side, they take about the same amount of time, it's just whether you spend that time day of or day after.
There are, as the previous response stated, adjustments one has to make to the hop schedule, but I've been reading about how ineffective late addition hopping is to begin with, regardless of method, and have started to whirlpool hops below 180 degrees F.
So while I'm certainly not shutting off the heat and transferring the beer to a cube, I still consider my method no-chill or slow-chill. It still beats wasting water and getting another piece of equipment out to deal with.
Another thing, from my experience, cube-hopping, that is where you add hops to the cube and then dump the hot wort on top, is very effective from my experience from both a flavor and aroma standpoint.
Tip: don't be afraid to freeze boiled water in tupperware and dump it in your kettle or fermenter to help speed up the cooling process (I especially like it as it alleviates my worry of plastic chemicals leaching into the wort).