As mentioned above, to prevent the wort darkening it is a good idea to boil some of the extract but not all of it (to about SG 1.030-40). You get good hop utilisation at these gravity levels. Even so, I still boil the remainder of the extract even if only for a short time - returning the wort to the boil after adding the last of the extract.
I don't like dumping straight into the fermenter. If using liquid extract it sits at the bottom of your fermenter like a turd and you never get an accurate gravity reading. If there is anything on the lip of the can (crap spilt in the warehouse, food from a dirty can opener, etc.) it goes into your fermenter.
If using dry extract, it never dissolves properly and floats around the fermenter, again affecting gravity samples and possibly not fermenting out properly. And again I question the sanitation.
Easy to do your boil and calculate your bitterness on the time up to when you add the remainder of the extract. Then add the remainder (negligible hops utilisation after this point because of high gravity and most of the bitterness already come out of the hops), stir to dissolve, return to the boil, (boil for a bit longer if you like), chill, aerate and ferment.