I've been including hop stands in most of my American beer styles lately and really like the outcome.
Remember, they're hops so there are many different methods and times that you're the boss of.
A typical stand for me goes in at flame-out, then is quickly cooled to 150°, then the chiller is shut off and the wort is left to stand. This can be 15,20,30 minutes or however long you'd like it to be. After the stand, resume cooling and finish your beer as normal.
There's really nothing to it and you can experiment with different amount of stand times and also when you're adding them .
Have fun, Cheers!
Brian