I found both to work fine. The key to using LME is to get it really fresh, stir the wort well when adding slowly, and add a significant portion of it late in the boil (2/3 maybe?).
If I got fresh LME and did late additions, I could not tell the difference between all DME and all LME batches. Now I do all grain, but I will still use 3 lbs of LME to augment if I need to hit a high gravity (in my 32 qt pot).
Primary #1: Empty #2: Black Currant Wine
Secondary #1: Berry Rhubarb Wine #2: Empty
Kegged: Cascadian Dark Ale
Bottles: Spruced Winter Warmer, Surly Bender clone, Big 50 Barleywine, Framboise Lambic, Dark Belgian Strong, Kicked by a Moose Scotch Ale, Russian Imperial Stout, Sparkling Elderflower Wine, Barolo Wine, On Deck: Orange Pale Ale IV, Hidden Lake Nut Brown, 2H IPA III