Yes, brewing background has a lot to do with a brewer’s preference. German home brewers, for example, are taught to step mash and some of them question that a single infusion mash would work.
This topic has caught my interest a while back. I currently have a side-by-side experiment going where I want to evaluate the difference between single infusion and Hochkurz mashing. Unfortunately life got in the way of getting the 2nd batch brewed in time and the yeast had to sit 2 days longer than planned. This has shown a noticeable effect on the fermentation performance and may invalidate the experiment. But I’ll try this experiment again.
At this point my position is that the differences aren’t expected to be significant. There are many brewers who swear that there is no difference and there are also many other reputable brewers who contest this and state the opposite. The discussion is mainly around protein rest or not.
If you don’t want to mess with step mashes, don’t feel compelled you have to just because some brewers do.