To quote the late Slim Pickens from the movie Blazing Saddles, “Ditto”.
I follow the same protocol. Beer goes straight off the yeast into a keg. If I’m dry hopping, I do it in the primary and/or the keg. Loose in the primary and in nylon bag in the keg, or in an infuser.
Per Denny’s advice and Jamil and John’s great book on brewing classic styles, I quit racking to secondary years ago. This isn’t a set in stone procedure for all beers, but it works for mine.
Additionally when I used to rack to secondary I ruined many beers in the past ( it’s been awhile ) by sloppy racking and aeration during racking. I thought the beer tasted bad ( oxidized ) because it sat on the yeast for too long. I then found out it was OK to let it sit for up to a month and realized it must be something else.
I tried skipping it once and the first time I did it my beer was so much better I was amazed. You could say I turned the corner at that point but later learned my racking procedure was the culprit more than letting the beer condition in secondary.