Love 1007 yeast. Currently I’m also playing with WLP810 San Fran Lager. However it does produce a bit of fruity esters in my experience. If you want the cleanest ale, 1007 is one-stop shopping. And they say the dry yeast K-97 is the same thing. I haven’t tried it yet but I would love to hear others’ experience with K-97.
EDIT: With respect to “ale” vs. “lager”, my own definition is scientific: There are two different species, Saccharomyces cerevisia, and Sacch. pastorianus. S.c. is your normal “ale” or “beer” yeast, and tends to form a bit krausen on top of the fermenting wort, however it doesn’t always do this necessarily. S.p. is your “lager” yeast that actually originated from S.c. but through human intervention, lagering in caves, and through interbreeding with other wild yeasts, it developed a way to ferment maltotriose, which S.c. cannot do, and at colder temperatures than most ale yeasts can do. The resulting beers tend to be cleaner and lower in gravity. They also tend to have the krausen form on top initially but sometimes to fall down to the bottom of the fermenting beer, however this does not always happen either.
Any differences in ester profiles, flavors, etc., I think are more due to strain-specifics, fermentation temperature, and conditioning time, than anything else. Can you use an ale yeast cold? Sure, it might work. Some ale strains like US-05 have no problem fermenting down to the low 50s like a lager yeast. Can you use a lager yeast warm? Sure, all lager yeasts will ferment just fine warm, but might give you more esters or funky flavors… but not necessarily either!
Play around, experiment. It’s the best way to learn. A lot of the literature we have available out there is totally wrong. With experimentation and experience, you’ll see just how true this is.