I get good results with either - it's all in the technique. The trick is to keep the wand tip just below the surface, and use the steam to 'slice and dice' any larger bubbles (called 'stretching' the milk). Only submerge the wand below the surface once the temperature is over 100 degF for latte, or 140degF for cappa, to finish heating the milk. Max temp should be 160-170degF.