I think the question that needs to be asked is: Why?
Why do you do boil additions that are for flavor not Alpha? Is anything to be gained flavor wise from a 30, 15, 10, 5, or even flameout additions, that a 170* hopstand wouldn't do better? Is there a difference in either amount of flavor or type of flavor that occurs in boil additions?
At least for me, the difference is equipment and technique. I do extract/stove top. No pumps, so I can't (or it would be a lot more difficult) for me to do all grain techniques like FWH or whirlpool hop additions without multiple kettles and a pump.
I started out with online recipes that did additions of 60, 45, 30, 20, 10, flameout, dry hop etc.. and I've condensed that down to 60, 10, dry. In my opinion, I still get good flavor and aroma from the short boil hops, and they do add a tiny bit of BU. I get 85-90% of my AA from the 60 and then a small amount for the 10 min.