The one factor to consider with DMS production is cooling time. The longer it takes to cool the wort the higher the production of DMS in the hot wort.
As the wort is boiling, it is driving off the precursers used to generate DMS, so when the boiling action stops and the cooling process starts, the precursers are no longer being driven off therefore enabling the generation of DMS.
One can wait a long time if the boil is long enough and intense enough. I have been doing some 45 minute hop steeps after knockout, no DMS. This has not been tried with Pils malt, but that should work too.
Edit - the pros have the wort in the whirlpool for a long time, sometimes it takes an hour before the wort is all through the chiller.
I'm not doubting your results Jeff, nor those af any commercial brewers.
There are so many other factors to consider that could come into play with this regard (boil time, boil vigor, cooling time, fermentation, etc...) that it would be hard to nail down any one factor as limiting in a given beer without isolating one variable at a time in controlled experiments. Knowing all of the facts and understanding how they can be manipulated to produce a given result is a very challenging. It is known that there are precursers in the wort during the boil and these precursers aid in the formation of DMS under the right conditions. Eliminating and/or reducing this compound is process dependant.
I believe the best way to understand DMS and it's effect is to experience it first hand and then mitigate it by extending the boil or increasing the boil vigor and so on.