"No there's nothing different. Floor malted grain is very well modified and can be mashed with a single infusion mash with zero worries."
Depends on the producer. Crisp Euro Pils and Weyermann Pils light and dark floor malt are under modified. Best Malz Pils can be decoction mashed, although the protein rest would need to be adjusted.
Knowing what's on the data sheet for the malt being used and understanding the data, isn't a bad idea. The Kolbach and SNR number or the percentage of protein, are used to determine protein rest temps and duration. Europe uses Hartong number.
Weyermann can be used in the English, single conversion, method. However, if the step mash method is used, enzymatic action can be controlled. The brewer is running the show. The English, single temperature conversion method is a take what you get method. Meaning, dump hot water at a certain temp on malt, enzymatic action is set by that one temp. If mash pH is closer to optimum for one enzyme, than the other, while resting at the temperature that someone said was OK for producing Bitter. The enzyme that's in it's optimum pH band will be doing more work. The other enzyme can slow down or stall and then, thermally denatures.
These days, I use only Weyermann light and dark floor malt in everything. When the malt is tri-decoctioned, the smooth, malt flavor is all there. Back in the 80s, Budvar under modified malt was available. The malt produced great beer, when tri-decoctioned.
If you are interested in a real good malt that will work well for Ale, try Dingemans Mouterij. I was given a sack to try. The malt is standard protein, high modified. I brewed Lager using the tri-decoction method. The final product turned out to have more of the maltiness of a real fine Ale, than a lager. The flavor was clean and smooth. The beer aged well. All brewers have something called "artistic license." I called it Ale and all was well.