I don't think BIAB would be any better than what I'm currently doing, as far as having my little man around. I don't see it as being any worse either though. I agree that AG can have advantages over Extract, but that isn't really what this discussion is about. We're looking to find ways to make the best extract beer we can by learning how to work around the limitations (or perhaps debunking some of the perceived limitations). As a few people here have already said, they do both AG and extract, and for those of us who haven't done AG yet, it doesnt mean we won't, just that, while we are using extract, we'd like to get the best possible results from it.
Back onto the subject, I either heard on a podcast, or read somewhere recently (sorry, I can't remember for the life of me), that adding a small amount of base malts can really help an extract brew out. In a way they were talking about doing very small partial mashes, by adding in a pound or so of 2-row or whatever base malt the AG recipe was using, to the steeping grains, and pretty much aiming for a "steep" at 152. They also said to remove a certain amount of your base malt extract, as you were effectively replacing it... Though I forget the conversion to figure out how much to remove.
The idea behind it is that extract doesn't carry much of the original flavour of the grains, and that by adding a pound or so of the base malt to the steep/mash can make a huge difference. It seemed that they didn't want to turn all your recipes into partial mashes, as the amount of base malt was very small, but just make a slightly bigger steep, and doing it at the proper mash temp. Anyone ever tried this, or have any thoughts on it?