I can cook on mine either way (guess its called a hybrid by some) and I've cooked everything but ribs both ways without detecting a difference in taste. One thing I have noticed, when I run it RF setup I can consistently keep temp variation across the pit to <10*; in traditional or "regular vortex" (love that term) setup, temp variation is more like 25*, but that might just be specific to my pit. Also, the RF plate makes it a no-brainer if you want to add a water pan. I now almost always use it RF and based on my experience, I would have gone strictly RF in my build. I agree with BBQ Bandit the key factors influencing taste (and everything else) in stickburners are using good wood and a clean fire (or lack thereof).
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.