I am currently using a less than ideal setup. I am doing all the boiling and heating of liquids outside, but doing the mashing and sparging indoors.
 
Here is a picture of the wort boiling process. For 10 gallon batches, I usually start off with about 12.5 gallons and boil down to 10.5 gallons. This is a 15 gallon kettle pictured.
 
Most of the time, I do step infusion mashes and use the stove burner to maintain mash temp. Here, I am using a 3 gallon kettle to perform a decoction mash for making a Dunkel Weizen.
 
The mashing and sparging is conducted inside to make use of the pre-existing 3-tier structure.. the fridge, stove, and floor. I am working on getting something together so that I can set up everything outside so I don't have to transport hot liquid.
 
After I have collected the right amount of sweet wort, I load the heavy kettle onto my long board (just over 4 ft. in length) and roll the kettle outside... much easier on the back than carrying it!
 
After the wort is boiled and cooled, the yeast is pitched and then fun begins (for the yeast at least). Shown here is 23.5 gallons of fermenting beer. The two large carboys in the back have digital temperature controllers connected to heating wraps. This allows me to keep the primary fermentation temperature constant.