You can also reduce the temp to 80 C (~180F) for the hop stand. That will limit isomerization and DMS production.
That's what I do.
Ooo. I like this. Might even have to break out the old immersion chiller for the occasion.
If you've got a plate chiller, just circulate the hot wort through until the kettle is <180F, then cut the cooling , add hops, and start the whirlpool. Let stand 20-30 min or as long as it takes you to get the fermenter ready, then cool-in as usual.
This process mirrors a professional brewery. I only use the "Hop Stand" because I use an immersion chiller and have to whirlpool after cooling.
I've gone away from the typical knockout addition and use that portion of the charge in the Hop Stand.