This method is regarded the most exclusive way to temper a rod. But tempering in an oven does the same thing, so there´s no objective difference.
However, flame tempering is associated with very famous quality rods from companies like Thomas , Edwards and Paul Young and the looks of such a rod can be very pleasing. It takes skill and knowledge to flame temper a rod and few master the art. Maybe this appeals too many.
An even flame tempering, where only the yellow nodes reveal this method, is what separate the skilled rod maker from those who can´t do it properly, those rods with dark spots more or less at random.
But an intriguing pattern can also be made by CONTROLLED flame tempering (see picture), a very difficult procedure.
Lars-Åke Olsson´s "Sweet Sugar Cane Rod" 6½ft
Peter Zetterlund´s "Black Beuty, Spotted Tail"