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Mar 31, 2011 05:17 PM

Done with KitchenAid, any suggestions for a replacement?

I've been through two KA's in the past two years, and I'm done. I bake almost every day, and they just can't handle the workload. I bake a lot of whole grain bread, so I'm looking for something that can handle a denser dough. Any suggestions?

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    1. re: goodhealthgourmet

      It's a stand mixer (please excuse the massive typing brain fart I just had!)

      1. re: CChauveaux

        no worries - glad we cleared that up :) i absolutely LOVE my Cuisinart Stand Mixer, but i don't bake nearly as much as i used to, so i can't vouch for how well it would hold up with constant heavy dough mixing. but i will tell you that i purposely chose it over the KA because i preferred its performance and functionality.

        but for a workhorse, i'm guessing Hobart will be your best bet.

    2. The only mixer I know of that might be more rugged than a KA is one of those things that mixes from a massively powered base. Or a floor-mounted commercial Hobart. One thought here: which model are you using? And are these new ones? I have two old (Hobart-made) K5As and they're bulletproof. Of course I don't bake like you do …

      1. Specifically which model KitchenAid stand mixers did you have?

        4 Replies
        1. re: LovinSpoonful

          I have had two of the 5 quart artisan series. The first one caught on fire (I'm assuming that it was the plastic covering the motor), and my second one started smoking earlier today. I'm not overloading the bowl, but I'm going to take a guess and assume that everyday use is probably not helping to sustain the life of it.

          1. re: CChauveaux

            Well that's your problem right there. The 325 watt Artisan is not strong enough to knead bread on any regular basis. You need the 575 watt professional model:


            There are lots of reports frequent bread bakers burning out the smaller KitchenAid mixers. I'm not sure why they don't say on the box that they are not for regular bread dough duty.

            1. re: LovinSpoonful

              They kind of do, if you can decifer the "flour rating" or understand wattage

              1. re: LovinSpoonful

                I'm just seriously skeptical about anything from the current KitchenAid folks, except possibly for their accessories. The old Hobart-made stuff was built to last. Plastic coverings around motors? What were they thinking? There are so many used and/or refurbished K5s out there, most of the ones I've seen going for less than a new bottom-feeder tilt-head; my latest was a refurb '50-something K5A that Mrs. O paid $125 for as my birthday present. The toughest job I've given in so far is beating eggs into choux paste, probably not as challenging as a bowl full of whole-wheat dough, but damned hard on my arm before I thought to use the mixer!

          2. Get a Hobart N50 or a professional KitchenAid.

            I have a KA professional that I bought in 1992, and my motor has been upgraded.

            1. Reading through all your replys, you need more power. If you don't mind a lift bowl, there are options such as the KA professional or for big bucks the Hobart. Bread is about the thoughest task for a stand mixer, so you're putting it to the test for sure. We have a DSM7 by DeLonghi (formerly the Kenwood mixer) unfortunately they don't make these now, but they were flip heads with 1000 wats of power. Seriously, for what you put a mixer through, you should invest in the Hobart, you will be much more content and not have to worry about replacing it. Just be ready to sell off a child or two to pay for it, quality doesn't come cheaply.