It's really not more difficult once you get the hang of it. Everyone I teach how to brew learns all-grain right from the start.
It costs us about $30 for a 12 gallon batch, so you're looking at a significant cost savings.
Let's see - downsides. It takes more time to make a batch and it takes more equipment.
Upsides - it's better in every conceivable way
Here's my brew day if it helps:
I have a three-tier setup. My brother/brew-buddy and I built the three tier framework out of wood. It's like a big, rugged staircase, and each step is as tall as a keg and burner. Three rehabed stainless kegs for the kettle/mash/liquor tanks. 2 big propane burners. Obviously, I brew outside, which really is the only way to go.
1) Get the mash water heating in the liquor tank on the top step of the frame. This is often done before we even have a recipe, as it takes some time. We heat the water to about 170-171, as that will make a strike temp of around 150-152. It doesn't matter how much you heat as long as it's enough. It just takes longer to heat too much.
2) Keg the batch from 2 weeks ago if necessary while the water heats.
3) Rack last weeks batch from a 14 gallon demijohn to two 6 gallon carboys. Often, I leave the yeast slurry in the demijohn to use in today's batch. Just shove an airlock in it and keep everything clean.
4) Get the grain together. We usualy have 20-25 pounds of grain. We buy pre-ground 2-row, so we just have to grind the adjuncts. We throw them all in a cooler and wait until the mash water is hot.
5) Mash in - when the water is hot, we open the valve at the bottom of the liquor tank and the water flows down into the mash tun. The mash tun is another stainless keg with a manifold at the bottom (a false bottom if you like). We add some water to the bottom, then start adding grain and water at an even rate so nothing gets too hot. When all the grain is added and the mash is the consistency of runny oatmeal, we cut off the water, make sure the temp is about 150, and put a lid on the mash tun. We also wrap a blanket around it to keep it warm. It doesn't lose too much heat over the hour.
6) Once the mash has been on for about 10 minutes, we start the sparge water heating, again on the top tier of the frame. It takes about 15 gallons, so it takes at least 45 minutes to heat to 170.
7) After an hour of mashing, we start to sprinkle the now heated water from the hot liquor tank onto the top of the grain bed gently through a hose. Once it has an inch or two of liquid on it, we open the valve at the bottom of the mash tun to slowly drain the wort out the bottom. It flows into the third keg (the kettle) which sits on the bottom step on a burner. We match the flow of water in the top and out the bottom so it always has an inch or two of liquid on the grain bed. We usually get about 10 gallons before it stops being sweet, then stop the mash. Often we'll wait a bit then run the sparge again and get quite a bit more sugar out of it. We never muck around with iodine tests or anything. Just taste the runnings. If it's sweet, keep running.
From here on, it's just like extract brewing. Boil. Hops. Chill. Ferment. Drink.
It's really simple once you do it once or twice. I think if everyone had someone to show them how to do it once, you'd all be grain brewers.