The reason lauter piping or false bottom & tun geometry(more specifically grain bed depth as many fly sparge with rectangular coolers but real low SG beers tend to create a thin bed depth is all. Assuming 5 gallon batches as 10+G dont have this light grain bed then ) makes a great difference is because you are slowly rinsing the grain with fly sparging, so John
Palmers charts and diagrams show you will have better flow dynamics depending on conditions given to better rinse the grain instead of channeling through the grain bed. Whereas with batch sparging you are running off the initial water amount rapidly thus pulling a good amount of sugar. Then you add a good amount of sparge water mix well and run off quickly again. So flow dynamics are not a factor. As you are diluting by large percentages every sparge instead of 1 liter per minute average sparge experienced during continuous or fly sparge. A braid or manifold will work best with a batch sparge in either cooler. A false bottom will tend to create stuck mashes during batch sparging a greater percentage of the time as you will have higher rates of compacting during the fast runoff.