With any brewer, the coffee should be distinctive, recognisable as itself (if a little different to the same coffee from another brewer at a similar extraction).
The differences are really a result of the level of filtration (silt in the cup) and the time it takes to brew (assuming you’re not doing something wildly different with each brewer).
Drip is fast (2.5 to 4min for a brew), immersion is slow (20-60min…as long as you can before it is too cool to enjoy), low extraction immersions are fast (1-3min) but use a lot of coffee for not much water and can be very pleasant (if on the simple side flavour-wise).
How important is speed to you? If so, what is the longest you would wait for a brew?
Do you need to make varying sizes of brew?
How much input are you prepared to put into it? (Do you just want to dump all the water in as quick and unfussily as you can, or are you prepared to stand over it adding an ounce of water every 20 or 30 seconds).
All brew methods require weighing grinds & water.
What kettles do you have?