Not much to go on as to specifics
I have a 50 ft 1/2 in chiller. Wort is recirculated with my March pump so that it whirlpools around the chiller. Running the cooling water wide open I can chill a 10 gallon batch to 65 in a little less than 15 min in the winter when the tap water is cold. In the summer I can get to 100F fairly quick, but need to use an ice bath and pond pump if the tap water is >70F.
Running slow will minimize the water used.
Running fast will minimize the time. Read my post.
Since water is cheap, I choose to minimize my time.
Winter cooling is about 5 minutes, considering I have to drive the hose while I'm mashing and boiling. In the summer.
In the summer(as I described) I don't need a pump or ice bath to get to pitching temps just go clean something while I wait.
I do agree that water is cheap, but for the same cost of a decedent pump I can brew an addition 20-30gallons of beer...... I'll chose beer. Also it's one less thing to worry about(not worrying if I have enough ice).
With my tap water in the mid 70s in the summer there is no way, no how, that I can get to a 65 pitching temp. In the winter the pond pump gets used to get down to a 45F pitching temp.
I am on city water. If you have a well that is cold, sure you can get down to ale pitching temps.