Could you help choose my first stand mixer?

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Overproofed on 12 Jan 2026 at 00:58

Good morning everyone! 

I make bread since ~1 year, no machines. My technology has been so far just have a Dutch oven. My results so far are.. Mixed. 

I want to invest in a machine that will last me years and let me explore different things. My ultimate goal is making perfect artisanal-level panettone (never succeeded so far) 

 

I make small batches (~300g of flour) a couple of times a week. 

 

I am very fascinated by the Ankarsrum and the Kitchenaid Heavy duty (this most for the design I admit), but online I saw so many contrasting reviews that I am very confused at the moment. 

I am also open to other alternatives, cheaper is better, but I am ready to invest. 

 

I came to this forum looking for a more engineered and geeky perspective. I am a total newbie, but this for me is a hobby and I am ready to learn and practice (If I just wanted bread, I would buy it at a bakery) 

Can I reach top result with the KA or the Ank? Should I check something entirely different? I have to say that as a geek myself I am also fascinated by the machines themselves, so sometimes I end up spending more than the required just to be able to play with a more advanced toy. I am fine with that. 

 

Thank you very much! 

I bought  a Kitchen Aid mixer for my wife as a Christmas present in 1988. It is  used at least once a week and still works as well now as it did in 1988. it also has  an attachment you can use  to grind meat and  another to make pasta which we use regularly.

 

We have had ours for years. It was one of the bigger ones where the mixer bowl goes up and down rather than the mixer head tilting back.  I have no idea if the quality has changed since ours was made.  

Ours works with several attachments including:

  • Pasta roller
  • Pasta extruder for other shapes
  • Shave ice maker (just bought, haven't tried)

It does fine with double batches of whole grain doughs.  With extra-large batches of stiff dough, the motor gets warm fast but using it carefully doesn't seem to be a problem

Overall it works fine for the breads I make, typically once a week.  I virtually always use the dough hook (although the formula for Latvian Coarse Rye called for the mixer paddle, which I used).  You could probably make a nice souffle with the whip.

 

Here's what Google AI says about KA then and now, and which models to consider:

 

The question of whether modern KitchenAid mixers match the quality of those from 20–30 years ago is a popular debate among home bakers. While the iconic design remains largely unchanged, there are key differences in internal components and motor technology that distinguish today's models from their predecessors.

The "Hobart" Era vs. Modern Manufacturing

Before the mid-1980s, KitchenAid mixers were manufactured by Hobart, a company known for heavy-duty commercial equipment. These vintage "Hobart-era" mixers are often considered the "gold standard" because they were built with strictly industrial-grade parts.

In contrast, modern mixers are produced by Whirlpool. While many parts are still interchangeable, several updates have been made to manage costs and safety:

  • Sacrificial Gears: Many modern tilt-head models use a nylon "sacrificial" worm gear. This is designed to break if the motor is overloaded, acting as a mechanical fuse to protect the motor from burning out. Vintage models often used all-metal gears, which were tougher but could lead to motor failure if jammed.
  • Electronics: Modern mixers often rely on electronic speed sensors to maintain power under load, whereas older models used purely mechanical governors.
  • Material Changes: Some users have noted that modern attachments (like the pouring shield or dough hook) use thinner plastics or lighter metals compared to the "beefier" versions from 30 years ago.

Which Modern Models Are "Best"?

If you are looking for the durability of the older machines, the higher-end Bowl-Lift models are generally built to a higher standard than the entry-level tilt-head models.

  • KitchenAid Artisan Series 5 Quart Tilt-Head: This is the most popular modern home mixer. It is excellent for standard baking (cookies, cakes, light doughs) but may struggle with very heavy, low-hydration bread doughs if used frequently.
  • KitchenAid Professional 600 Series: These are designed for more frequent, heavy-duty use. They feature more powerful motors and all-steel gear transmissions, which better mimic the "indestructible" feel of vintage machines.
  • KitchenAid Classic Series: This is the entry-level model. While still durable, it has a lower wattage motor and is best for occasional bakers or smaller batches.

 

Summary: Old vs. New

While the entry-level mixers of today may feel slightly "lighter" than those from 30 years ago, KitchenAid remains one of the few brands that still builds repairable home appliances. Almost every part of a modern mixer can be replaced, ensuring they can still last for decades with proper maintenance.

 

 

…once in the middle of a 120 dozen Christmas Cookie frenzy and once while kneading focaccia dough. Never looked back after buying an Ankarsrum 3-4 years ago. I regularly mix 2-3 kg dough batches and occasionally whip up a Basque Cheesecake or crème pâtissière. Yes you can purchase meat grinder and other accessories to attach at the power take-off port. The Ank is a great machine and, as I recently discovered, can actually clean itself.

I have a Bosch Compact mixer and it is a great little mixer. It can mix dough up to 1.5 kg, so if your needs are small batches, then it could be an option. I've mixed over 1 kg of heavy rye dough and whole wheat doughs around 1 kg. I haven't had any problem with it overheating on prolonged mixing like I've read can happen with KAs. Unfortunately, it is no longer available in the US, but used ones do show up on the auction sites.

Not to diminish any advice you will receive here, but you should also check out the Mixer-Owners group at groups.io. You will find them very helpful as well.

Hello,

I have owned two KitchenAid mixers over the last 42 years… My current (third) KA is the *Commercial* Professional Heavy duty (the one with the NSF certification and a wire grate over the bowl with the orange cord (approximately $950.00 USD) and an Ank… They are both great mixers for numerous tasks, but are different in their approach to mixing. 

To decide which model is best for your needs, I think you need to explore how you want to use the mixer. Both offer optional attachments that extend the usefulness of the mixer, for example a meat grinder, pasta attachment and lots more… 

Although the KA mixers have varied comments on newsgroups, I have owned them for 42 years and have never regretted owning one. My first KA was a bowl lift model, my second KA lasted 40 years and I rebuilt it twice. I used it regularly, not only for mixing tasks and for breads, but to grind copious amounts of meat (with the grinder attachment) for our use in cooking and to feed our two Labrador pups that redefined the word “hungry.” 

Whilst I rebuilt my second KA twice over forty years, it was for a leaking lubricant seal, the mixer worked fine. (My first KA was sold, so I could get a more powerful model). My second KA bowl lift saw regular,  if not extreme usage and when it came time to rebuild it for a third time, I opted to get the new Commercial bowl lift model because I wanted the larger 8qt bowl.

My current KA has handled everything I’ve thrown at it, but it’s not my only mixer. The Ank is available and a large spiral mixer for even larger quantities of dough. The Ank is a great mixer for many things, I particularly like the way it mixes more delicate doughs and the ease of viewing the progress through the open access top.

I love French pastries and use the Ank for these more “delicate” doughs. The Ank allows a more hands on approach to the mixing, which I prefer with some doughs. It is different though at first, but it was easy to master. It’s a great overall mixer as well, with a different approach to the mixing process. It works superbly and offers options I prefer for some doughs. 

If you will only have one mixer, then you will need to weigh what matters to you the most… All three of my mixers work superbly for my needs currently. However, I will soon begin an exploration of another area of interest that will probably require a fourth mixer to properly scratch that baking “itch.” 

Cheers!