I put the jars in something with sides, like a lasagna pan & put them in the oven. I put the oven on 225 & make sure the jars are at temperature for at least 20 minutes, but they stay in however long it takes to have jelly, tomatoes, chutney or whatever ready to fill. I take them out just before filling with a pair of tongs. I’ve never had a jar crack.
The part I hated most about canning was sterilizing jars in the water bath. Using the oven is so much easier (as you know :-)
I just lay them on the racks.
And yes, it is far easier.