Extract for priming?

I just bottled up some wheat beer and primed it with malt extract (dry) that was boiled. I'm curious about the pros and cons this may create. Are there better options?

From my experience there are different options, but it's hard to say if they are better. I find this to usually be a case of Brewer's Choice(tm).

You can prime with lots of things: DME, honey, molasses, table sugar, cane sugar, krausen (can't remember the other term 'cuz I don't do it).

Some people claim they get tighter bubbles from using honey, or better head from using DME but I haven't had that experience myself. I tend to prime with whatever I have on had, with table sugar being the default.

I can't pick up any difference in the type of carbonation nor taste by using different priming agents, but maybe somebody with a more refined palette can.