One of the reason I like using syrups rather than sugar is that I can add a syrup after the beer has chilled or even during fermentation (useful when I am splitting a batch and want two distinctly different beers). Now, I could make a strong simple syrup as easily as I could make invert sugar, but the sciency explanation for using invert sugar seemed to make sense, so I went with it. I am also quite fond of British Flapjacks (sorta like cross between a granola bar and candy), and they require invert sugar (gotta great recipe if anyone's interested). But my experience has also shown no problems or off flavors when I have used cane sugar, corn sugar, invert sugar, or honey - so presumably they are all 99% the same thing when it comes down to it.