I usually make oolongs in a regular way, using a large 3-cup pot and 1-2 steeps, in fact, mostly just one steep, exactly like I prepare greens and whites. It's far more convenient for me because my kitchen is not very suitable for elaborate gong-fuing and even if I use an electric kettle the whole thing takes a long time, about an hour, give or take.
When I do oolongs in a regular way, though, I feel a little like I'm wasting part of their potential, especially with more expensive oolongs.
Does everybody use gong-fu to prepare oolongs, for the most part? What's the split for you? If you do gong-fu daily or almost daily, do you get used to it so much that it becomes much quicker and easier?