The only thing to be cautious about is the time you give it.
Too much time mashing time can produce an astringent and sour beer.
That alone is a good reason to ignore all the hubbub about efficiency. Once a person starts down the path of seeking to maximize efficiency, human nature takes over, turning efficiency into an end of its own. At which point the brewer will be skating the razor edge between efficiency and crappy beer. For my money it is simply not worth the effort.
So a protein step and maybe a brief flirt with the Alpha a & b rests is plenty.
Mind you, it was not too long ago that I was captivated by the efficiency bug and learned how to destroy a great beer by mashing too long. It's really sad when you keep telling yourself that the yeasts just need more time to clear the diacetal and really it's just crappy beer fit (at best) for pouring on the roses and little else.