I've been doing extract/steeping grains brewing for a little over year and a half (a happy newb), somewhere in the neighborhood of 20 batches. Nearly all of the batches have used DME and specialty grains, but there have been some with LME and/or no grain additions. So far there has been not been one I have not enjoyed drinking.
What I like about extract/steeping is that I have been able to try a variety of yeasts, DME/LME types, specialty grain flavorings, and hop (or other) additions all on a very consistent wort base. Now that I have some experience, I am starting to experiment with my favorites to get the sense of what a little more of this or that specialty grain or a different yeast or hops can do to move the flavors in one direction or another.
And because my process is consistent and short, about 3 hours from start to finish with cleanup, I can also experiment with the processes themselves and study the results. Things like early/late extract additions, timing of other additions, nutrients, fining agents, steeping temps/time, etc all get observed and tweaked. Not to mention after boil processes like, cooling methods, fermentation temperature control, dry hop (or other) additions, and even the place for a secondary. And I've not even begun to consider pre-hopped or canned worts or partial mash brews, but I know there out there.
Based on what I see, with all of these options and things to explore, I don't imagine moving to an all grain set-up for another several years at least, and even then I am sure extract/steep will remain a big part of my brewing world. All grain brewing to me does not seem like another step, but rather another room in my favorite pub. I'm sure I'll enjoy exploring that room too, but I'm enjoying my present pint enough to not feel rushed to move.
I'm still exploring
@BrewnWKopperKat 's "big bag of techniques and ingredients" from my place at the bar.