I'm trying to leverage certain styles of beer that I think can "handle extract" as i think of it over beers I do all-grain or partial-mash with several lbs of grain (thats partial mash, right? - more like a smaller mash)
by handle i mean, there is some powerful aspect of the flavour to "cover up" the relative blandness of extract (go ahead and argue with me, but I think extract ends up blander than even a 2row recipe). the covering factors could be tons of hops, bitterness, lots of roasted or speciality malts or a flavourful yeast.
i continue to do all-grain if I really want to try/use certain flavourful base grains, ie. maris otter/munich (i can only get pils/light/amber/dark DME/LME here) and I believe that I can get better attenuation using all-grain or mostly grain with only some DME added for gravity.
I'm currently fermenting an extract beer that I added about 5% dextrose to, to see if I can hit a certain lower FG i want though.