I switched to bottles a couple of years ago and find them much easier. I find I have more control and details are easier. It feels almost like using a giant crayon or pencil. I use the larger ones for flooding and the smaller Wilton ones for piping.
The ones I use are not the really small ones in the photo in the earlier post; mine are a bit larger and I believe they are made for chocolate; they come in a set of 18 or so. They can be used with regular tips, although the threads are slightly off so they don't fit perfectly. Filling the larger ones for flooding is easy -- you just pour the icing in --but I have to say, getting the stiffer piping icing into the smaller bottles is a pain. I bought a big syringe-type thing at my cake supply store, and it works pretty well. It has a barrel that holds roughly the amount that the bottles do, and you can just put a large tip on the end and easily fill the bottles. (I have tried filling pastry bags using the plastic wrap method, and then "piping" the icing into the bottles, but I think the syringe is easier and neater.)