I think I read somewhere it is a good idea to have a few grams of hops at the start of the boil to act as atomisation points so you get a good rolling boil, but the memory is a bit hazy. Some people seem to think all late additions leads to a smoother bitterness. I have never really paid much attention to the surface of my bitterness to be honest. For me, if I'm brewing an IPA or APA, it's all about getting as much hop flavour in the beer as possible within in the limits of the bitterness you are aiming for (and I suppose there are other limits imposed like astringency and grassy flavours to consider too). So I hardly ever add 60 minute additions when going for a real hop bomb IPA.
I think FWH gives a smoother bitterness than a 60 min addition.