Maybe I am overly sensitive to it but I can certainly taste the difference between bottle carbing and force carbonation, and strongly prefer force carbonation as I feel its "cleaner".
I have always looked at it like this(so correct me if I am wrong). If you ferment warm you get esters, and bottle carbing is another fermentation. So why would you ferment a beer (bottle carb) above normal fermentation temps and under pressure, is that not just asking for esters?