It also depends on the equipment you have. I have a Burco boiler that I use to prepare my strike water and later my sparge water. I use a timer and have the strike water ready in the morning at close enough to the correct temperature,
I also have a step by step procedure printed out beforehand, just to avoid any omissions.
As others have said, have the ingredients prepared beforehand, I use those small sacks that GEB put their kits in (woven plastic with a liner - something like a coal sack, but lined). That way I can just pour into the mash tun without lots of weighing and measuring involved, just stir in gradually.
I don't use the temperature controller on my Klarstein. It's too coarse, I just make sure my strike temp is right, insulate the tun and leave, checking and stirring every 20 minutes. On 90 minute mashes I have to turn it on for a couple of minutes to keep the temp stable.
Once I have the mash going, I prepare the sparge water in the Burco, so that's ready when needed. The Burco holds about 25 litres, so ample for both jobs with a refill after strike water is decanted.
I boil outdoors, so it has to be a dry day. If I start at around 8am, the boil is usually finished before 12. I have two wort chillers, so I link them together, one at the bottom and one at the top. They get me down to pitching temp in about half an hour or so. Cleaning is done as and when items are finished with, so usually finished everything by lunch time.
