I pretty much do use it for everything... well, I use RC-212 for anything really fruity but it's fussy as hell, and EC-1118 if I want to push the alcohol content and D47 if I ever start a batch when it's cool, and I only use 71B if I know I'll be able to attend to the lees quickly.
I've been finding with apples lately it's been giving me an estery nose but aside from that I haven't done any side-by-side comparisons to tell you exactly what the difference would be between it and another yeast.
I mostly like using it with pears and apples because it's got the kill factor so I don't worry much about wild yeasties stampeding through my must.