PM: Different Articles/Different Methods

I am a bit confused. After consulting 3 articles, Palmer, and a Software program, I am not sure what amount of water to use for mashing and sparging. All three articles suggest anywhere from 1.3 to 1.5 qts per lb with the same amount of Sparge water. Palmer suggests using between 1 and 2 qts per lb with Sparge water at 1.5 times the mash amount. The program I used suggested a sparge amount over 2.5 times that of the mash amount. Will all of these work? and What would be the effect of the final product? By the way, I will be doing a 5 gal batch with a boil volume around 3.5-3.75 gal.

Yes, all of the above will work. The fermentability of the wort will be slightly different, but not as much as varying the temperature.