I have been brewing happily with extract for 3 years or so, but 2 weeks ago I made the jump to all grain. I've made two batches the last 2 weekends so although I haven't tried the finished product I can give a few points to consider. The main one is it takes a lot more time with mashing and just the clean up of my mash tun and keggle takes considerably longer. Also I'm bending over a lot more than just standing in front of a stove top, so my back hurt a bit from all the bending. My wife thinks its more effort than its worth, but I really have enjoyed it. Despite the little bit of back pain and the added time for mashing & cleaning I'm so glad I made the switch. It almost feels a little more rewarding, to start with a bag of grains and end up with a full carboy of beautiful wort. This isn't to say that I'll never brew extract again; I still find it rewarding and can see myself doing it still on a day when I don't have the time to do all grain but I still want to brew. It is an extra investment in time and equipment but I think you'll find it worth the time and effort.
After 6 years of extract I switched to AG. I really enjoy the process, I like the total control I have on recipes, and my first few batches have tasted really good, but its a long day, lots of cleaning, and its a little more physically demanding than just stirring a pot on the turkey fryer. That said, no regrets. I'll still do extract for a couple of my favorite recipes, and when I don't have time for a full brew day.