I have been brewing long enough to remember when batch sparging was not a generally accepted all-grain brewing method. When I started brewing all-grain beer, sparging meant continuous sparging (a.k.a. fly sparging, which has to be one of the least descriptive home brewing terms coined in the last fifteen or so years). Thanks in large part to Denny's evangelism, batch sparging has pretty much displaced continuous sparging as the preferred method for new all-grain brewers.
Lately, I am seeing the same kind of movement that led to batch sparging becoming the method of choice for new all-grain brewers occurring within the BIAB community. While some brewers convert over time, most brewers tend to stick with the first method that provides acceptable results. Batch sparging caught on because it is not as sensitive to technique and lauter tun design as continuous sparging. The simplicity of the technique lowered the barrier to entry into the world of all-grain brewing. BIAB one-ups batch sparging in the simplicity department by eliminating the need to build or purchase a mash/lauter tun; hence, lowering the barrier to entry even further.
With the above said, does anyone other than me see BIAB overtaking batch sparging as the preferred method to make all-grain beer on a small scale? Please consider the arguments that were used during the continuous/batch sparging wars before answering. Many of the same arguments are being made by the batch sparging community that were made by the continuous sparging community.