It sounds like you are making pretty good extract beer. I never had much luck with extract, maybe I never got the good stuff. I never made better than okay extract beers, but think I make decent all-grain beer and get good scores in competition, when I stick to style. For me, the choice is obvious.
Recently, when a friend said that he was interested in starting to brew but wanted to go with extract, I tried converting a couple of my Lager recipes that he likes to extract, using Breiss Pilsner DME and Munich LME. All those batches had the same under-fermented and over-caramelized flavors that I remembered. I know that my friend doesn't like residual sweetness in beer, so I gave up. If he was interested in making Pale Ales, the flavors would probably be passable.
I probably should have known that I wouldn't like the Munich Extract, because I don't like Breiss Munich Malt. I was surprised at the Pilsner extract, though. I wish they had left the Carapils out of that.
I have had good experiences with Wheat Malt Extract, though. I just don't make Wheat Beer, very often.