JMO, mashing out when home-brewing is a carryover from commercial brewing where the sparge process takes a lot longer and the wort profile can change as the mash rest is actually extended considerably. If mashing out increases your efficiency, you may have a marginal crush and needed to mash longer. The purpose of mashing out is not to increase efficiency, it is to denature the enzymes stopping conversion and fix the wort profile.
If batch sparging, put heat on the first runnings and sparge with hot water to raise the grain bed temp and you have mashed out.
If you fly sparge for an hour, go ahead and mashout if inclined.
I don't feel mashing out is relevant for most homebrewers, not for batch sparging or BIAB.
Hell, some folks are mashing overnight with good results, go figure.
Try it if you like, but I would not bother for at least the first few batches until you have a kettle experience.
I always mash out the wort only after I lauter, I find it easier, lol cheers