I feel the same way. It always makes me happy to pitch the yeast at night after brewing and find it fermenting vigorously in the carboy the next morning. I love carboys just for the fact that I can see how fermentation is progressing. After 5 years, I feel the same way.
That is the single-most advantage to carboys that I miss - being able to see the fermentation. Still use them for bulk aging and wine, but my back much prefers using handles and a little less weight. For whatever reason, carrying a carboy in front of me at chest level just aggravates my back terribly but a handle on my side down low is okay. Oh well