Mark, out of curiosity, how long (including cleanup) does it take you start to finish for a 60 mash/60 boil batch ? I've done both and the time savings is noticeable. For the above, the beer is in the fermenter and everything rinsed/cleaned, put up, and I'm sitting on my arse in 4.5 hours. Obviously, longer mash and/or boil ups the time, but it would do the same for fly sparging, too.
It took me a five hours from the time that I started to heat my strike water until everything was cleaned up and put away last Sunday. However, I did a ninety-minute rest and a ninety-minute boil.
The problem with continuous sparging is that people make it difficult. I start the sparge and walk away. The time difference is completely blown out of proportion. Most home brewers are led to believe that it should take an hour to ninety minutes to collect seven to eight gallons of runoff when continuous sparging. That's complete nonsense. A quart per minute is the sweet spot when running off a home brew-scale mash.
I think that I would save fifteen minutes at best by switching to batch sparging. It does not take zero minutes to collect the first and second runnings, and there is second vorlauf that needs to occur between runnings.
With that said, I am not surprised to see that batch spargers outnumbered continuous spargers in the poll. What I am surprised to see is the growth in BIAB.