| Cooking Equipment Reviews Find out what equipment best suits your needs. Share your experiences with various kitchen equipment products, gadgets, and more. |
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06-29-2006, 04:18 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: May 2006 Location: USA
Posts: 884
| |  Stand Mixer
Being the cheapskate that I am, I didn't want to spring for the KitchenAid Pro 6. I also didn't want the problems reported with the Artisan series. So I looked around and finally found a Hamilton Beach 6322x. So far I am pleased. For $170, I appear to have a machine that can do the task. Admittedly, I have only had it for a week and used it five times, but so far it has handled crêpe batter, cake batter, quick bread dough and pasta dough with absolutely no problem. Next I'm going to try egg whites and bread dough. Beyond that, the challenge will be how it holds up. I should mention that I used it three times in a row moving to thicker material each time and it never gave out. I was happy with that considering that I've heard that KitchenAid cuts out if you go for too long or use too high a speed. |
07-05-2006, 07:52 PM
|  | Registered User Culinary Experience: Owner/Operator | | Join Date: Jan 2006 Location: Gainesville Florida
Posts: 191
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KitchenAid is not the only company making stand mixers. I have used other brands, but I always go back to the KitchenAid. |
07-06-2006, 10:11 AM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: May 2006 Location: USA
Posts: 884
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From what I've seen, I'm happier with my Hamilton Beach than many are with the new KitchenAid (aka Whirlpool). I picked the Hamilton Beach because it got Consumer Reports' "Best Value" in stand mixers. I have given it stiffer doughs and larger amounts and it still performs well, not a hesitation, not a funny smell. I use it about once a day, more on the weekends. We'll see how it stands up, so to speak, over the long term.
What have you tried that you didn't like? |
07-06-2006, 11:38 AM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: Dec 1999 Location: MO
Posts: 2,491
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Quote: |
Originally Posted by Mannlicher KitchenAid is not the only company making stand mixers. I have used other brands, but I always go back to the KitchenAid. | There is a difference in quality of the KitchenAid mixers depending on when they were made. About a decade ago or just a little less they changed hands and the quality noticably lessened. I noticed it before I knew they had changed hands and wondered what happened. Then when I found out, everything became clear - they were never going to be as well made as they were before. So I would personally stick with KitchenAid, but I would look for an older model that is built like a tank. They don't make 'em like they used to. And it's a shame because it was one of a dying breed of brands that you could count on because of the name alone. |
07-06-2006, 01:23 PM
|  | Registered User Culinary Experience: Restaurant Manager | | Join Date: Dec 2005 Location: Keithville, LA
Posts: 44
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Free Rider,
The Kitchen Aid mixer that we use in our kitchen just up and died yesterday. It was used a ton everyday. Still I'm sure my boss got her monies worth. It was over 30 years old!
__________________
Bill |
07-06-2006, 01:49 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: May 2006 Location: USA
Posts: 884
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Quote: |
Originally Posted by fairfieldchef Free Rider,
The Kitchen Aid mixer that we use in our kitchen just up and died yesterday. It was used a ton everyday. Still I'm sure my boss got her monies worth. It was over 30 years old! | Those were the good days... pre-Whirlpool. 
I also think it was a strategic decision to downgrade the quality. Most people these days buy hot pockets and don't need a quality stand mixer at home. |
07-06-2006, 01:54 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: May 2006 Location: USA
Posts: 884
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Btw, the Artisan series made by KitchenAid for the home now has plastic gears that strip easily. The Pro6 has metal gears, but plastic gear housing, which is not much better. |
07-06-2006, 02:12 PM
|  | ChefTalk Supporter Culinary Experience: Retired Chef | | Join Date: Jun 2006 Location: Commonwealth of Virginia
Posts: 1,223
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Then I'd have to say I'm sure glad my 11 year old Pro-line Kitchen-Aide hasn't had one issue and still kicks butt like a mule  I was considering on moving up to the 6qt but after reading some of the responses here. Now....Not a chance.  |
09-15-2006, 10:14 PM
| | Registered User Culinary Experience: At home cook | | Join Date: Sep 2006
Posts: 4
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I'm new to the forum and new to most of my kitchen as well. I'm just slightly distressed to hear of problems with the Kitchen Aid Artisan mixers, one of which I have (relatively new, and about to get a lot of use). Is this machine going to get me through Thanksgiving or do I need to sit down and have a cocktail?
Lee |
09-16-2006, 07:34 AM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: This 'n that galaxy.
Posts: 1,904
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I'd search ebay for a used Hobart N50 5 qt mixer. They sell for well less than $500 and are worth the investment. Forget Kitchen Aid for my 6 qt KA lasted less than a year and the replacement immediately fried the switch when turned on for the very first time. |
09-17-2006, 05:13 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Jun 2006 Location: Connecticut
Posts: 226
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It should hold up... just make sure that when your doing heavier things like Yeast doughs... you dont over load it... |
09-17-2006, 07:54 PM
| | Registered User Culinary Experience: Home Chef | | Join Date: Dec 2000 Location: Burr Ridge, IL
Posts: 956
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Bouthg my KA lift-bowl model in 1972. S.till going strong. Had it cleaned and oil changed about a year ago. No problems.
Mike
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travelling gourmand |
09-30-2006, 06:59 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2006 Location: A Road Journey...
Posts: 227
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Quote:
Originally Posted by mudbug  There is a difference in quality of the KitchenAid mixers depending on when they were made. About a decade ago or just a little less they changed hands and the quality noticably lessened. I noticed it before I knew they had changed hands and wondered what happened. Then when I found out, everything became clear - they were never going to be as well made as they were before. So I would personally stick with KitchenAid, but I would look for an older model that is built like a tank. They don't make 'em like they used to. And it's a shame because it was one of a dying breed of brands that you could count on because of the name alone. | I agree... Ara |
09-30-2006, 05:30 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Sep 2005 Location: The Carolinas
Posts: 1,189
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I have the kitchen aid 5 qt heavy duty and have never had a problem from bread doughs to meringues and everything in between it has stood the test.
Rgds Rook |
09-30-2006, 09:06 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: This 'n that galaxy.
Posts: 1,904
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Yeah well when was it manufactured?? | | |
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