I'd be interested to try this side-by-side with normal duration mashing. I don't buy the efficiency claim in the first link (although he does say "some people claim"), and I suspect the sugar profile would in fact be directed towards the simpler side by the alpha-amylase over that time-scale... although how much versus a 2-hour mash would be real interesting to see. Plus you've got to factor in the temperature drop in your strike water (I suspect you'd need boiling, or close to, in some cases to preserve the same volumes).
However if you've only got limited time each day... *shrug*.
If anyone does a side-by-side, I'd love to know how it turns out.