Every once in a while I think about doing a "quick" extract batch. But after I factor in everything else (planning the recipe, cleaning and sanitizing, buying ingredients, steeping grain, the boil, chilling, pitching yeast, aerating, fermentation, priming and bottling), I end up deciding that the couple extra hours spent brewing all-grain are a fairly small part of the process, the part I enjoy the most, production-wise, and the part that most contributes to my enjoyment of my beer (not to mention the geek cred of saying, "oh yes, I mashed the grain, of course").
I may still do a 2.5-gallon extract batch in the kitchen one weekend just for grins. All-extract, dry yeast, into a 3-gallon fermenter, then into a Tap-N-Draft. If I do, I plan to call it Stovetop Stuffin.