I agree that extract brewing is not backtracking at this point for you. If you found all-grain to be not stressful or overwhelming that's great but I think for some people learning in chunks is better. With extract you can get competent with many parts of the process: controlling your boil, sanitation, hop additions, varieties and amounts of hops, adjuncts, proper yeast health and counts including starters, fermentation temperature control, gravity readings, when beer is ready, post fermentation ingredient additions, when to use a secondary fermentation (hardly ever), bulk aging, bottling and or kegging, bottle conditioning, evaluating your beer, recipe development, etc., etc., you get the picture. For me it was good to have some confidence in this stuff before tackling all-grain. Its not that all grain is that difficult, its just that its easier for most people to learn a bit at a time.