Actually, it's usually better to start your own thread for this kind of thing. Write an interesting title and you'll usually get attention. Sometimes I look *specifically* for threads that have not been answered.
Unless you happen to have a chiller to chill the entire batch, I wouldn't do a full boil this time. Just get one batch under your belt the way the instructions say, and do better and better on subsequent batches.
The exceptions are: ferment it at a lower temperature and for a longer time than the kits usually say, i.e., if they say room temperature for 1 week, do at least 2 weeks and 5-10 degrees below room temperature. Heck, just ferment it for three weeks (the first week below room temp, in the high-60s is good) and don't bother with a secondary (this time)... just try to get good beer.
Later, when you're not doing kits, you can worry more about the difference it makes to do a full boil or not. You'll probably have an immersion chiller or some other method of cooling the entire batch by then.
(If you have an IC now you can do a full boil if you want, following the hops schedule as is... it won't make *that* big a difference since you're using the same amount of sugar in the end, and it's only water volume that's different, if I understand you correctly.)
