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Vitamix Creations Turbo vs. Vitamix 5200 Super Package

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I received a Creations Turbo Vitamix from Sur La Table as a gift. Only has high/low speeds and an awful magenta color. Is this going to do what I want it to do? I am considering taking it back and getting the 5200 Super Package from Costco.

Can someone explain the differences between the machines and if the variable speed option is crucial? Is the Creations just a turbo powered blender, or will it do everything the Vitamix is purported to do, like make soup, juice, etc? I've never owned one before and want to make sure it is worth the investment. Thanks.

Creations Turbo:
http://www.surlatable.com/product/PRO...

The 5200:
http://www.costco.com/Vitamix-5200-Su...

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  1. Before I leave for the day I'll drop in and say buy the Waring instead.
    http://www.webstaurantstore.com/warin...

    Spend the extra $180 on ingredients.

    I've been amazed by my Waring, build like a tank, great container design, easy to clean. Definitely on par or better than a Vitamix. Variable speed is super nice to have.

    14 Replies
    1. re: EatFoodGetMoney

      If Waring blenders are so great, how was Cooks Illustrated able to repeatedly kill them in their testing? I call horsefeathers... The damned things can't even demolish ice without clogging up and burning out the motor.

      1. re: ProfessorBear

        Well, sounds like you've made up your mind.
        Did you even check my link? Is that the Waring that CI allegedly destroyed repeatedly?
        The commercial series demolish ice. The gears are so burly (see the puctures in that link) and the motors are super powerful, not to mention the container design is superior to vitamix.
        Chefsteps > cooks illustrated imo. Tons of people over there use them and love them, everyone from home cooks to professionals.

        1. re: EatFoodGetMoney

          The Waring Pro Professional Food and Beverage Blender (Model PBB201)

          "Given its four short blades, a cramped jar with a flat bottom, and a weak motor, it was no surprise that this 360-watt blender failed at most tasks. Furthermore, it began emitting a noxious odor and making an awful rattling noise almost immediately," says CI in its September-October 2012 issue.

          The Waring was the lowest-rated blender of the lot, earning no more than 1.5 stars in any given category (that one was for margaritas).

          I don't care how you spin it, junk is junk.

          I've owned a VitaMix for 6 years now and wouldn't trade it for the world.

           
          1. re: ProfessorBear

            "I don't care how you spin it, junk is junk. "
            I'm not spinning anything. You just don't understand what I am saying. Also, I can't even see your picture, lawl.

            That is NOT the model I'm talking about. You are talking about this:
            http://www.amazon.com/gp/aw/d/B00004S...

            That model is a disposable piece of shit, nowhere near a vitamix...duh, it's $100. If is from the Waring home line as opposed to actual commercial line (the lender I suggest is an actual commercial blender, same as vitamix).

            The model I'm talking about (click the first link I posted), is $320 and is a bargain for what it does. It is a better blender than vitamix models I think. Cooks Illustrated does not test this blender for some reason. Perhaps if they did, they would understand what a nice blender it is.

          2. re: EatFoodGetMoney

            For the money you're proposing the poster spends, they could buy the Breville Hemisphere and still have a hell of a lot more money left over to buy their ingredients.

            That blender rings in at $200 and isn't a knock-off of a BlendTec like the supposedly superior Waring.

            1. re: ProfessorBear

              Again, you aren't understanding which model Waring I'm talking about. It is nothing like a blendtec.

        2. re: EatFoodGetMoney

          The Waring MX1200XTX you pointed out only comes with a 1 year warranty VS Vitamix and Blendtec's 7 year warranty. It's right there in your link in the download section on the right side.

          That's the problem with buying commercial blenders meant for business use instead of personal use. Blenders for business use usually only carry a 1 year warranty.

          1. re: unprofessional_chef

            The explicit Waring warranty is not as good as Vitamix, true. In my mind that does not prove that the Vitamix is a better blender.

            I'm not saying the Vitamix is bad. I just think the Waring should be considered as an option, many people have had great experiences with them. They just aren't really marketed towards consumers as they are an actual commercial product. I think that side by side performance wise, the Waring will come out on top.

            I only really found one video comparing a Vitamix, Blentec, and Waring. Not a great video but interesting nonetheless, https://www.youtube.com/watch?v=Ej048...

            Here is a video done by 2 of the Chefsteps crew: https://www.youtube.com/watch?v=isMhF...

          2. re: EatFoodGetMoney

            EFGM,

            Forgive the naive question (I've never owned a blender or a juicer), but can this Waring do carrot juice? I think you need a different type of mechanism for that, but not sure.

            Also, you noted in another thread that you were amazed by how many things you wind up doing in the blender. Can you offer some examples?

            1. re: Jim Leff

              No worries.
              Unfortunately it can't make juice. Gotta have a juicer for that. I don't know a ton about juicers other than that I want one, bad.
              I do a lot of soups, purees (love to throw them in squeeze bottles for easy plating), blending things finely for foams (after blending I strain throigh fine mesh and put in a whipping siphon). Occasionally I'll make a smoothie or milkshake. I've been very impressed with how easy it is to use and clean. Can't imagine cooking without it. Recently brought it on a 2 day car trip to make 3 meals for 22 people over 3 days, blender was an absolute necessity. One of my favorite things is just pressure cooking any veg with a tiny bit of stock, baking soda and butter, then blending it extremely smooth, straining it, and putting it in a whipping siphon or squeeze bottle. My favorite so far has been celeriac, so delicious.
              It's great for making fluid gels too and making sure you hydrate whatever additives or stabilizers you potentially add.
              I'm constantly learning new things to do with it.

              1. re: EatFoodGetMoney

                "Unfortunately it can't make juice. Gotta have a juicer for that. I don't know a ton about juicers other than that I want one, bad."

                I've been juicing since 1988. Check Craig's List and eBay for bargains. I think it's safe to say that most people don't stick with juicing because it's a lot of work (regardless of which juicer you choose) and the abandoned hardware can often be bought cheap. Better yet, try to borrow a juicer to see if it's for you, then think about moving on to a type that's a good fit for you.

                1. re: MacGuffin

                  I'm mostly interested in using the juices for other things like fluid gels and such. I'll pick up a Champion juicer one of these days.

                  1. re: EatFoodGetMoney

                    EXCELLENT choice. Pick up the commercial model (it's a bit more robust and not much more money) in black because it'll stain. Black forgives many sins.

              2. re: Jim Leff

                I gotta tell ya--no blender, including my beloved Vitamixes, can do juice. What they can do, with varying success, is (with the addition of liquid), purée produce. Add a little water--you press the purée through a nutmilk bag for semi-diluted juice, add a lot of water--you have a very dilute purée that you can drink but will probably need the addition of a sweetener. The Vitamix will give you better results than any other blender but it's still going to be inferior to real juice which is why I have a juicer (well, actually three).

            2. I like this answer taken directly from...

              http://joyofblending.com/which-vitami...

              Variable Speed?
              Vitamix Two Speed vs. 5200

              "The variable speed control found on all Vitamix machines except for the Two Speed and 6000 is useful for when you don’t want fully liquify your blend. Examples are pesto, salsa, or chopping vegetables. If you don’t have variable speed you can get away with quickly pulsing, but you won’t have as much control. The variable speed also makes the “bubble removal trick” more effective."

              I would go with the 5200 for the variable speed. You can probably get by without it. But it requires more finesse on your part. Vitamix will guarantee that you'll have a good working Vitamix blender for the next 7 years. You don't want to be stuck with a 2 speed wishing for variable speed.

              I found a Gazpacho recipe where the 2 speed might have a tough time making but you can still get by with the low speed:

              https://www.vitamix.com/Find-Recipes/...

              1. Place all ingredients into the Vitamix container in the order listed and secure lid.
              2. Select Variable 1.
              3. Turn machine on and slowly increase speed to Variable 5.
              4. Blend for 30-45 seconds.
              5. Stop machine, season soup and serve immediately.

              1. It's nice to be able to slowly ramp up your speed. I'd go with the cheaper variable speed one and even though I don't own a Waring EFGM has a point that it should be looked at as a contender

                1. I can't believe they even make those two speed models. Yes, I'd return it and get the 5200. I love my 5200. IMO there is no logical reason to spend that kind of money on a blender and not get variable speed. I find it crucial when making "ice cream" in the Vitamix with frozen fruit, that is so thick you can scoop it. No milk shakes pretending to be ice cream.

                  18 Replies
                  1. re: rasputina

                    I'm completely with Rasputina on this; I often say that those two-speed models are the only dumb blenders Vitamix has ever produced. I hope that by this time, you've traded up to a variable-speed model. And BTW, when I heard that Vitamix had a "berry" color for some models, I was hoping it was a match for KitchenAid's "Raspberry Ice" (GORGEOUS) and that it would trickle down to the G Series machines. Then I saw photos online of the blender you received. Blecch. You confirmed that it looks as bad in person as it does online. Vitamix really missed the boat on that color. :( I'm hoping the Lemongrass 7500 I recently bought on QVC doesn't disappoint me.

                    1. re: MacGuffin

                      I bought the same lemongrass 7500, MacGuffin. So far so good. I boxed up my Creations II (glorified 5200 with 48 oz under cabinet container) for my daughter. The only thing about it that disappoints me is the ultra-cheap tamper. I can see the dog getting a hold of that and ruining it. The other tamper seems bullet-proof. On the positive, I really like the pulse feature combined with the variable speed and it IS much quieter.

                      1. re: Susangria

                        I've read other complaints about the new tamper, too. I understand it does the job, which I guess is the bottom line, but I know it's going to be a disappointment after so many years of the 5000 series tampers (it seems to me that I might have examined one at Sur la Table when the 300 was first released). It seems a shame they'd cut corners like that. My blender won't ship until the middle of September which is fine with me since they won't bill my credit card until then. :) How do you like the color? The price was so low that I couldn't resist, even though my Prep 3's not very old.

                        1. re: MacGuffin

                          I do like the color. It looked fantastic on TV, not as great when I unbowed it at home, but it's grown on me. It goes well with all my various blue items; cobalt KA mixer, Coastal blue LC, indigo LC. You get the idea.

                          I think my initial lack of excitement stemmed from my childhood years as a victim of avocado green of the 1970s. This color has more yellow in it and it looks pretty sophisticated. I do prefer this lid to that on my 5200. The edges are tapered and easier to seat on the container.

                          1. re: Susangria

                            That 70's avocado was EXACTLY why I didn't immediately warm to lemongrass! My parents' kitchen had avocado carpeting and refrigerator--blecch. In fact, I have two Stanish omelette pans and one's avocado and the other's that horrible "Harvest Gold." I couldn't live without them but the colors? Feh!

                            I'm guessing that color looks really cool with your blue appliances.

                            1. re: MacGuffin

                              We are definitely siblings from another mother. My folks bought in 1969 in a new tract of homes where you could pick out the carpet and cabinet colors. We started out with awful avocado green carpet but defects in manufacturing allowed them to get new carpet in under a year. They 'upgraded' to celery. My mom was terribly fond of harvest gold, so we had the fridge and the cooktop in that, plus some really ugly chunky hexagon drink ware. Thankfully my folks went with brown stain on the cabinets but a LOT of houses on our street had the avocado green.

                              I think you'll like the lemongrass although you may experience a moment of unpleasant flashbacks. It's definitely a more yellow green, and seems to coordinate well with what I call the 'agrarian' trend in kitchens and design.

                              1. re: Susangria

                                Dear God! Harvest Gold AND "celery." I'm just trying to imagine avocado cabinets. :O~ The only good thing I can think of that came out of that time period was Punk. I really didn't like the 70's at all.

                                I'll post my impressions when I receive my 7500. As I recall, one of the QVC people who was hawking them said the color was very similar to that of a lime peel. In theory, works for me. Any reason you didn't go with the blue (which is what initially tempted me)?

                                1. re: MacGuffin

                                  There's something about blue plastic that always seemed cheap to me. Not sure why. Plastic in other colors seem to come off fine, but for some reason the blue are a turn off. Red was the only other color I considered. I'm not a fan of white appliances because it's impossible to keep them looking that way.

                                  The lemongrass complements the other appliances and cookware. The other day I had my linen/cream Dualit out next to it and they looked very nice together. My 5200 was a silver/gray I believe they were calling platinum or something similar. Very neutral.

                                  Can't wait to hear about yours when you get it!

                                  1. re: Susangria

                                    Your 5200 must be one of the CIA models; I went nuts trying to find the old spiral-bound cookbook and the CIA Master Chefs pamphlet but I finally did on eBay. We really must be siblings because I always thought the Platinum was a pretty cool (I guess both literally and figuratively) color. My 5000 is red and hence I didn't want to repeat myself this time; I didn't notice that its blade assembly's nut was loose and I semi-stripped the bearing. I was toying with trading the whole unit in towards a new one but was able to pick up a Prep 3 last year at a price I couldn't refuse, even though I don't recommend them for home use, and that's what I've been using (too bad I couldn't trade in the 5000 with QVC). In fact, I just used it to make that cherry almond sorbet they demo on QVC. A nice way to cool off on a hot day. :)

                                    1. re: MacGuffin

                                      It was a Creations II 10-in-1 in Platinum I bought on QVC. They only had a few in that color and I was going through a 'contour silver' and 'brushed stainless' or 'brushed aluminum' phase. I bought that one specifically because it had the 48 ounce container that kept the height low enough to keep on the counter.
                                      I was traveling this weekend and now that I'm home I plan to use the new vitamix to make my custard for ice cream. A few months ago I was reading someone's blog where they talked about putting all the ingredients into the vitamix for ice cream and running it for 6 minutes until it reaches 170 degrees then cooling in the fridge before putting into the ice cream freezer. Totally eliminates tempering eggs and cream for the custard base. GENIUS!!!! ABSOFRICKINGLUTELY GENIUS!!!

                                      1. re: Susangria

                                        LOL that's the beauty of the Vitamix! Once you've mastered its use and are comfortable with it, you start realizing that by adapting them for use with the Vitamix, you can often get better results for tasks you've been performing conventionally.

                                        BTW, be careful with your custard's temperature. I used a very accurate candy thermometer to determine the temperature of the tortilla soup I make. 208º F, just below the boiling point of water, after four minutes (I always start with boiling water, though). You don't want to overcook your base. Stop after four minutes to check the temperature.

                                        1. re: MacGuffin

                                          Preaching to the choir, MacGuffin! I'm a huge fan of thermometers and scales in cooking. Most of my custard ingredients come straight from the fridge. After a few tries I learned 6 minutes was close to perfect. My new 7500 did it in just under 5. I usually let it get to 170 degrees and continue 20 seconds longer.

                                          1. re: Susangria

                                            LOL! Cold from the fridge would make a difference. I hope those reading our exchange realize just how much more versatile than mere blenders these machines are (especially with a variable speed dial).

                                            BTW, I stocked up on a bunch of Springfield (Mom's brand of choice growing up) glass candy thermometers some years back when I verified just how accurate they are (unlike Taylor). Very hand to have around. I have a fondness for low-tech when it works. :))

                                    2. re: Susangria

                                      It arrived today! Unfortunately, the arrival was after dark so I can't get an accurate impression of the color. However, it seems like a cool machine and it's a good thing I took my own advice and RT*M because the on/off switch would've thrown me (I must admit, it's a feature I like). I immediately cleaned the container and will give it a test drive tomorrow. Cherry-almond sorbet, here I come!

                                      1. re: MacGuffin

                                        Congrats! I used my dry container with the 7500 today on level 5 and pulsed to grind coffee beans. Perfect!

                                        1. re: Susangria

                                          Thanks! I suspect that the green is a bit too desaturated. I think a bit less gray and a touch more yellow would've nailed it for me but it's still nice (and, fortunately, not quite '70s Avocado).

                                          I don't drink coffee but it's my understanding that a burr grinder is best for those who grind their own. Do you find your dry container does just as well? (Or maybe you're grinding the beans for a recipe?)

                                          1. re: MacGuffin

                                            I'm sure a burr grinder would be better at grinding... but I have yet to find the coffee grinder that doesn't spew grounds all over the counter. In the great arbitrary kitchen scale of annoyance, the Vitamix dry container is lighter every time.

                                            1. re: Susangria

                                              Still adjusting to the new one. I'll say one thing for it--it's a LOT faster than anything in the 5000 series (including my Prep 3). Great for smoothies but I'm still trying to adjust to the wide base for ice cream. I suppose I can always use my old container on it for that. :) I also find its (relative) quietness a bit disconcerting. I know nothing could be farther from the truth but it just doesn't sound as powerful as the older machines. And I really do like the separate power switch. It lessens the possibility of my stupidly turning on the unit when I don't mean to.

                    2. Like another poster wrote... I can't believe they even make a two-speeder. You'll use the high speed all the time. I have no idea what the other speed does, but there are likely more things it's not designed for.

                      Return it and get the variable. Some variables are designed to fit under cabinets. I love mine.

                      1. I've never used this actual model BUT i would think that getting one of the Vitamix models with the shorter, wider base would be preferable. I've seen videos where the ice just kind of jams up in these ones with the skinny bases. the wider base has more room. Also, i would double check the motors - i THINK Vitamix makes a couple of different motors - the Costco model might be quieter.

                        as for the two speeds, my blender has several speeds... i use the low to chop stuff that is harder, specifically nuts, and then ramp up to a high speed to pulverize. i find it easier - those nuts can really fly around if you just start on high. And, since i blend nuts often I find this beneficial.