Don't know what would happen if a dish were made a dozen times with the only difference being in the type of hot sauce, but as far as "standard" American stuff, I can't stand Tabasco for the same reason I can't stand cayenne pepper: seems to add just heat and nothing else - prefer hot peppers that are fruitier and have a rounder flavor. I used to use Rancho Gordo's Rio Fuego and learned it was made with pear vinegar.
I use sriracha on finished dishes, don't know that I've ever cooked with it and that may make a difference, but at pho joints I'll dip the meat into any of the hot condiments on the table. Mmm...pho
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