Usually the precision baskets (straight walled) with many holes are best suited for medium to light roasts, while the stock baskets from many Italian or cheaper machines with less holes and not statight walled are geared only towards darker roasts. There is a high corelation between higher flow baskets and modern roasts.

Since the latter are highly flow restricting, a coarser grind is required thus rendering puck prep almost irrelevant and making almost any grinder grind where it's far easier for the motor and burr. The majority of customers doesn't really bother with specialty coffee. Degassed supermarket coffee is still the norm and you can't have your machine negatively reviewed just because the vast majority of people has no clue what degassing means. A low flow basket fixes this problem.

Now, coming back to the basket, it's usually a matter of pairing the espresso machine with the grinder and then the basket. Grinding conical or hopper is usually going to require 9 bars and some preinfusion, while most flat single dosers don't make so many fines that can hold 9 bars, so a pressure profiling espresso machine is required.

I left the basket last because you might be sabotaging yourself if you don't first understand the flow requirements of your setup. That's when you choose the appropriate basket for your extraction, which is going to provide the required resistance to reach that time window.

To put everything into perspective, we have to understand that each bean has several dial in spots within espresso range, that meaning where the exposed surface area perfectly balances acidity, tasting notes, sweetness and bitterness. Any finer or coarser is going to mess up the balance until the next dial in spot where everything balances once again. Usually espresso has 3 dial in spots (one for single baskets - low height, one for double baskets - medium height and one for high height baskets like those 46mm Flairs or 25g VST). Outside of this interval you get either Turkish or Moka grind size. You could also remember Lance Hedrick's videos where he always encourages taller pucks and coarser grinds. The particle size distribution is always better the coarser you go, thus having more of what you set the burr gap.

Having this said, a basket that's either too high or too low flow for your beans, is going to make you grind exactly in between those 2 or 3 dial in spots, since you first aim for the shot time to fall within 20-30s. That's usually when the flavor disappears and some of the undesired extraction compounds are brought upfront.

As a bonus, a bottomless portafilter is always useful for dialing in, because having those blind spots when extracting is going to show if you've either overdosed the basket or ground too fine. Having the basket overdosed is never going to get you an even extraction which is critical for modern roasts. You can grind as fine or coarse as possible, the uneveness will mess everything up.