I need to figure out or procure a better wort chilling method as well. Even in the winter with sub 50°F ground water, with my puny 25' x 3/8" stainless IC it takes me about 25 minutes to get my wort down to 85-90°F, and I usually go through close to 20 gallons of water. It's not wasted though, since I collect most of it in buckets then schlep it down to the basement to pour into the washing machine.
I often chill it as close to 80°F within 20 minutes or 4 buckets worth of water is collected then transfer to carboy, seal with sanitized foil and rubber band, then set inside fermentation chamber and cool to pitching temp. It usually only takes a few more hours to do, which isn't at all bad. I typically pitch my yeast later in the evening once the wort temp has equalized and is at the desired degree.