What are differences between traditional whisked whipped cream and whipping syphon?
When you whip cream with a wisk, you can easily control the texture/consistency on a fairly fine scale, from liquid to butter.  With a whipper you have, essentially, one output, similar to the consistency of whipped cream that you can purchase in a can, ready to dispense.  Taste variation is influenced by other variables (raw product, flavorings). N2O does not interact with other flavorings, but they can easily be added to a whipper.  The only concern is anything solid that might get caught in the seal of the whipper.  Something as small as ground pepper could cause a problem here.