Well if you're able to pressure transfer, IMO that's definitely the easiest, most controllable way. Don't have to lift one vessel up to get sufficient gravity either, which is a real plus for me. It's not as philosophically "elegant," does use CO2, but is my preference. (Necessity now when doing pressure fermentation, as even after crashing the beer is partially carbed and needs a little counterpressure to control foaming.) My favorite method even when not using significant counterpressure is to set everything up, with the fermenter and receiving keg at equal pressure, and use a picnic tap on the gas side of the receiving keg to bleed some pressure to start flow, and again periodically to keep it going. As opposed to having just a tube run into a pail of sanitizer, there's no danger of venting excess beer if you're not looking. And if you are doing a true counterpressure transfer, it's simpler than using a spunding valve and hoping you don't get beer in it.