I enjoy decoction on occasion. It does take longer, but the process is pretty easy. Before I dough in, I get an estimate of how much volume of grain I have. The first few times I did this when adding the grain to my cooler. When adding the grain, I did it by the pot full to get an idea of how many pots it took. Then, when time to pull a decoction, I would use the same pot and pull about a third of it (e.g., if I started out with 10 pots in the mash tun, I'd pull about 3.5 pots for the decoction). I usually seem to undershoot because it isn't unusual for me to be lower in temp than expected (which is why I have my teapot filled with near-boiling water when returning my decoction). Every time I tell myself I'll pull a bit more the next time, but then I forget. It isn't hard to see why I come in low because that 10 pots of dry grain is really larger than that when wet.
Check out Kai Troester's decoction page: http://braukaiser.com/wiki/index.php?title=Decoction_Mashing
At the bottom of that page he has some YouTube links showing him doing a decoction brew session.
The last time I did a decoction, I did an American Wheat using a hochkurtz double decoction. The recipe was 50/50 wheat and 2-row. I entered it in a competition and got the dreaded "not to style" with the comment that I used too much crystal malt in it.