Thanks everyone for the comments. For clarification, grain bill was 100% malted barley (13 lbs 2 row, 1 lb cara-pils, 6 oz crystal malt), used feeler gauge to set mill gap, and sparge was in the form of a pour over. Sparge water was heated to 175 degrees (but given the amount of remaining water still in the grain basket this probably wouldn't have raised grain temp enough to mash out). Have never experienced a stuck sparge until home milling. I thought stuck meant zero drip, but mine was steady...but very slow. Steps for my next brew session: widen gap to 0.9mm and add a handful of rice hulls (on order) to bottom of grain basket before mashing and let mash in do the mixing. I am guessing those two steps will greatly aid sparging/filtering speed.
I am interested in how others are sparging with all-in-one electric systems. My process is, after raising grain basket out of wort, to vorlauf about a gallon to catch loose grain, then pour in roughly a pint of sparge water at a time until drained, which until I started milling at home took a total of maybe 10 minutes. I have read that some with electric AIO will completely drain mash water, then pour in 1/2 sparge water and steep for 5 minutes, then drain, then pour in remaining sparge water and steep, then drain, then remove grain basket and pour wort back into AIO. I can see pros and cons for either method. Maybe I should post this question separately? Thanks again for the wisdom. I will report back the results after next session.
As an aside, between getting a pH meter and getting mash down to 5.2 with lactic acid and gypsum plus milling at home, my previously poor mash efficiency of typically 60% has improved significantly to 70-75%.