I have mainly fly sparged, having only batch sparged once, but I would think that you can still get a stuck sparge with batch sparging. After you add water and stir, you still have to vorlauf until your runnings are clear and drain the grain bed. At the point that the water gets close to or just below the top of the grain bed, I would think you would risk compaction if your grain is too fine (although at this point you are close to being dry and needing your next water addition any way). Also, you are draining faster since you don't have to match flow rates and I would think that the faster draining would pull the grain bed down and cause compaction if it was too fine. I do think it is not an issue since if you get stuck, you just add water and stir again (your going to do it any way, now it is just a bit early). With fly, you want to set the grain bed and maintain it.
Like I said, I have limited experience with batch sparging, so this is mostly an educated opinion with a bit of experience. I could be completely full of it as well.
Kegged: Barrel Aged Imperial Sweet Stout, Rye Ale, Old Ale
Secondary: Barrel Aged Imperial Sweet Stout On Cherries
Primary: Fruitcake Old Ale, RIS
Next Up: White IPA
Projects: Brutus Strut-stand (Done), Freezer Conversion (Done), HERMS (Done), Lager Fermentation Mini-fridge Extension (Done)
Drinking: Great Lakes Edmund Fitzgerald, Fuller's 1845, Founder's Dirty Bastard, New Glarus Moon Man, Fat Head's Hop Juju