As little as ten years ago, hop stands and whirlpool hops were largely ignored in home brewing and even by most professional brewers. Only boiling hops were thought to add significant bitterness to the beer. Instead of hops at flame out, short “flavor” additions were wildly popular with people adding hops at 5, 10, 15, 20 or 30 minutes before the end of the boil to increase the flavor and aroma of the beer.
 
Only recently have we come to understand that short boil “flavor” additions are largely a myth. While these flavor additions certainly do add additional bitterness as alpha acids are isomerized by boiling, they arguably do so inefficiently since longer boil periods yield higher utilization (more IBUs) using less hops. Even worse, these flavor additions boil off most of the critical aroma oils rather quickly. Myrcene is cut in half in less than 10 minutes in the boil. Same for linalool. Others such as geraniol, caryophellene, and humulene last a bit longer but are still cut in half in less than 15 minutes of boiling. Boiling your hops is simply not an efficient way to preserve desirable hop oils.
 
To preserve the aroma oils in your hops you need to dry hop or add them after flameout. So over the last 10 years, hop stands or whirlpool hops (adding hops after flameout while the wort is hot) has become a popular technique (along with traditional dry hopping). It turns out that these hops still add some bitterness as well, though the utilization is much lower than boiling.
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