I advocate a bottomless portafilter as a diagnostic aid; I like them because they're easier to keep clean too. My preparation routine is unchanged, though I subtract a few seconds from reported beading time if someone asks (i.e., if comparing the appearance time of first drops on a spouted portafilter, I add 4 seconds versus a bottomless portafilter).

In terms of the espresso itself, some report the texture is lighter / more airy with bottomless portafilters. If the additional fluff factor bothers you, try allowing the pour to run the full depth of the cup by streaming the flow along the side instead of dead center (or alternatively, give the espresso a swirl before drinking).

You mentioned "cracks in your pucks". I'm not into puckology; if the pucks have the same look and feel, they're good enough in my book. If the extraction is channeling, the bottomless portafilter makes in painfully obvious. I pay specific attention to how the espresso beads on the bottom the first few seconds. Ideally the entire bottom should bead at the same time, indicating the water is flowing evenly through the puck. Bad signs are "donut extractions" (center has no flow, usually due to side channeling) or center-heavy extractions (most flow from center, usually to due to too high a dose restricting flow along the perimeter, especially if the dispersion screen is domed/has a center screw).

The only change is to be more careful in preparation to avoid channeling and sprites. In terms of sprites, these are virtually undetectable with a standard portafilter but easily seen with a bottomless.