In my recipe software, I have just made utilization from 60 minute bittering and FWH additions equal. For the longest time I set FWH equal to a 20 minute addition but it didn't seem right.
When I want what I perceive to be a smoother bitterness, I use FWH and sometimes a combination of the two. I like to use FWH in less hoppy styles and darker beers.
In lab studies, FWH apparently adds something like 10% more IBUs than a 60 minute addition? There is a multitude of info out there on this topic but at the end of the day you just have to use your experiences and perceptions.