I use two Polarware pots (42 qt) that are insulated with a layer of foam sleeping pad and metallic bubble wrap.  The tops are insulated with pink foam board.  I use gravity to fill the HLT and MLT with hot water, and then to sparge.  I built a 50 ft 1/2 inch copper immersion chiller and use tap water and then ice water to chill the wort usually to ~60F for ales.  I cold pitch a few degrees below the target ferm, assuming that the exothermic heat generated by the feasting yeast cells will warm it slightly.  I use a stir-plate for liquid yeast starters or hydrated dry yeast when that is OK for the style.  I use canned O2 to aerate and have a chest freezer for fermentation control.