All beers are not created equal. Ales are best consumed fresh and don't really benefit from conditioning in a secondary. But even with ales, there isn't one answer for all types or styles. Some hoppy ales are best fresh, some are too harsh and the conditioning process helps to soften that harshness. Racking to secondary gets the beer away from the dead yeast and trub that could cause some undesirable flavors.
If you are dry hopping or adding fruit its usually better to rack to secondary.
Barleywine, doppelbocks, saisons, and many others can benefit from bulk conditioning in a secondary. If you rack to secondary and condition more than 4-6 weeks, you may have to add more yeast when bottling to get the beer to carbonate. There are different opinions about using a secondary vessel; the trick is to figure out what works best for you and the specific beer you are making.