Flameout hop additions best practice?

[Galena]

I see so many different techniques for flameout hop additions I was wondering which were considered the best for flavour?
1) Turn off heat, add hops and stand for X minutes
2) Turn off heat, add hops and chill to XX degrees and stand for x minutes
3) Turn off heat, add hops and chill to fermenting temperature
4) Any other method

 

[Cestrian]

I tend to turn off heat, chill to 80C then add hops and stand for 20 minutes

 

[Galena]

Researching t'internet I came across this discussion on our own forum, conclusion seems inconclusive
Adding hops at turn off/flame out