Personally, I think that mashing higher gives me different results than using carapils. Although, until I do side by side brews to test that, I wouldn't swear to it.
I have to agree. As a commercial example I'd present both Firestone Walker Pale 31 and Union Jack. Per Bryndalson both have a 145 1st step for 50 minutes and both have significant carapils (around 5%).
James brings up a very good point - there are plenty of commercial brewers that use the dextrin malts - including FW, Russian River, and Sierra Nevada had it in Torpedo until just recently, to name a few of the top of my head.. I have to think that from a cost differential, if pros could make the same end product with base malt and a slightly higher mash temp rather than having to bring in specialty malt, they certainly would.
I use about 8% carafoam in my dortmunder - and it certainly has a different malt flavor than does my helles which is otherwise an identical grist, although 1 Plato lower.