I pretty much only use Light DME (or Wheat DME) in my beers and build it up with specialty grains (from everything I've ever read this is the best way to brew with extract). The only exception is with Munich LME. I can't seem to find Munich DME anywhere.
In my experiences I've found DME to be easier to work with as well as giving you a little more control over the color of your beers. For whatever reason when i use LME I get more carmelization, even when I add portions of the extract later in the boil. I've been able to get exceptionally light colored beers with late DME additions.