Is there any actual evidence that Cuisinart acquired the rights to build the DeLonghi/Kenwood? Or is that all [ahem] speculation?
Similarly the Hamilton Beach commercial machine has some of the same styling cues, but is there some reason to believe it's a secret DeLonghi/Kenwood? Hamilton Beach merged with Procter Silex in 1990, but they compete with DeLonghi -- again AFAIK. If there's information that HB or HB/PS ever marketed Kenwood built machines, I'd be very interested in seeing it.
DeLonghi bought Kenwood in 2001, outright and is doing just fine, thank you very much. They stopped selling mixers in the US, but they continue in production (in China) and are still sold under the Kenwood name in the UK.
I'm open minded about both Cuisinart and HB, but would like to see the bases for the beliefs. As nearly as I can figure out most of the speculation in this thread is [cough] mistaken.
With a little physics, the wattage thing is not that complicated. Otherwise, it's complicated. Some machines with lower wattage ratings manage to do more work than some machines with higher ratings. This has something to do with how the power is transmitted -- the gear train for instance -- and quite a lot to do with the difference between torque and wattage. Lots of watts is very nice for turning high rpm against low resistance; but you want torque when your machine is cranking at a low speed kneading a stiff dough. This is true whether or not you were an electrician.
My almost entirely internet based research leads me to believe that KA has resolved, at least for now, it's reliability problems. Almost all of the complaints concerning KA are based on the long discontinued, older machines with plastic gear housings. For those of us burned by the bad design, that's cold comfort.
The Cuisinarts have a decent reputation as well.
Vikings not so much.
There's not much user information out on the "commercial" Hamilton Beach, but what little there is seems positive. That said, I've heard they don't do well on beating small quantities of cream or egg whites -- amounts which are more conveneint to do with a hand mixer or a whisk anyway. The smaller Hamilton Beach machines are very cute, but obviously not suitable for bread use.
I don't own either, but more internet research leads me to believe that the best mixers for home bakers who want to do a fair amount of bread are the belt-driven (as opposed to gear driven), come from beneath, Bosch and Elextrolux mixers. If and when I buy another mixer, and if I can manage to tear myself away from all my KA attachments, it would be one of those.
Edited by boar_d_laze - 9/24/10 at 7:46am