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884 of 905 found the following review helpful:
This mixer will change the way you cookAug 07, 2002
By R D
Unlike many of the reviewers, I've only had this mixer for about a year, and it's this specific model, the 250W 4.5 quart mixer (the bottom of the Kitchenaid line). It was a real splurge at the time we purchased it, but it has turned out to be well worth it.
Before the Kitchenaid, I didn't do much baking. I tend towards more "manly" cooking techniques: the hotter the fire, the spicier the recipe, the better as far as I'm concerned. But this machine is as satisfying to use as any power tool in the garage -- there is something about using the *right* tool for the job, and I've found no tasks that one might consider using a mixer for that the Kitchenaid doesn't excel at. But it's especially good for baking, and once you start using it, you'll have your oven running a lot more than you used to.
The big difference between this mixer and the standard "two beater" models you may be familiar with is that it uses a single mixing attachment that rotates in two motions- it not only spins on its own axis, it also is rotated around the edge of the bowl. This does an extremely effective job of mixing ingredients without need for the bowl rotating, since the mixing motion covers the entire bowl. For most mixing jobs, it also requires no scraping of the sides with the spatula. IE: when it's mixing, you can ignore it and work on other stuff.
The first attachment I'll mention is the dough hook, which is a godsend for kneading. In the last day, I've made pizza dough, bagels, and whole wheat bread. Although this is the least powerful machine Kitchenaid makes, it kneads stiff dough (like the aforementioned bagels made with high-gluten flour) that would turn your mother's mixmaster into a smoking, stinking heap of fried motor components. Machine kneading takes a *lot* of the effort and variability out of making bread... you never "knead in" too much flour to keep it from sticking to your hands, and the 20 minutes you normally spend working the dough turns into 10 minutes you can use to clean up the kitchen.
The other two attachments are the paddle and the whisk. The paddle is the all-purpose "workhorse" beater, and works extremely well for creaming sugar and butter together, mixing cookie dough or cake batter, or any other general-purpose mixing job. With the orbital motion, it comes right up to the edge of the bowl, so it is effectively scraping as it goes. The whisk is great for egg whites and making whipped cream. I'm sure it's good for something else, but that's what I've used it for.
As for capacity, the 4.5 quart model is suitable for pretty much any "normal" home recipes. It's a "standard mixer". It will easily knead enough dough at once for two loaves of bread, or mix a double-batch of cookies.
As for downsides: this thing is HEAVY. You won't be moving it once it's in place. If you knead very stiff dough, the bowl sometimes will get tightened to the extent that it is very difficult to remove from the base. It's OK if you remember to leave it a little loose beforehand, but I always forget and I end up wrestling with the machine to twist it out. The metal trim band on the mixer right above the bowl has come a little loose on my model- the machine got a bit hot after some heavy kneading, and I think some adhesive got soft. It's held in place well by something else, but sometimes it will slip when I'm wiping the machine off. It's purely cosmetic from what I can tell, and it's the only thing that feels cheap in any way about this machine. Other than that, I honestly haven't had a single complaint.
In summary: this is an expensive mixer, but it is very well worth it. Even novice cooks will find it's use enjoyable, and it will inspire you to explore new things that you probably didn't do before because of the time and effort involved.
337 of 351 found the following review helpful:
buy the right kitchenaidSep 23, 2004
Have never heard a bad word about Kitchenaid stand mixers until I read one here from someone using the smallest mixer for big chores. In the last two years I have purchased a total of 14 Kitchenaid mixers, from the classic to the 6 quart professional model...all on sale. They were purchased for gifts for my daughters, church members, choir director and friends. I bought 7 Classic models, 4 Heavy Duty models 2 Artisans and the 6 quart professional for myself. I have not received one negative comment. When you purchase a Kitchenaid, do not purchase it by bowl size...you must purchase it based on the motor size for the jobs you do. If you are constantly mixing bread and double batches of very heavy dough, you should purchase a mixer with a heavy duty motor. This information is found on the Kitchenaid website. The company clearly tells you what each mixer is capable of doing. I know women who have had these mixers since they were brides 25 years or more ago...they are still up and running. They are an investment like good knives and heavy cookware...no real cook should be without one, but should be smart enough to buy the right one. I only wish I had one when I started baking 43 years ago, maybe I wouldn't have tendonitis from mixing all those cookies by hand with a wooden spoon!!! They are worth every penny.
145 of 155 found the following review helpful:
I'm in love and his name is KitchenAid!Dec 16, 2001
I received a white one for an early christmas gift and just used it for the first time on he christmas cookies that are a tradition in my family. In the past years, I've used my mother's old stand-mixer, and I've also used a hand mixer, which is near impossible to do with this recipe. This year, I used my new mixer and I am blown away! These cookies, that usually take forever, were done in no time! And even though I didn't think the 4 1/2 quart bowl would be big enough for the whole recipe, I had no problem and room to spare! It's surprisingly deep. It also stayed relatively cool through the three batches of cookies I made (I'm used to beginning to smell smoke from my mothers!)
I only used the flat beater yesterday, but have some bread recpies that I'm dying to use the dough hook on.
Just a few concerns...The dough sticks to the side of the bowl, so I did have to stop from time to time and scrape it off, but that was nothing that I wasn't used to. And you cannot attach a larger bowl to this mixer...the only other bowl you can attach is one of the same size with a handle.
And definately invest in a splash guard. You only get lemon extract in your eyes once to make that decision.
599 of 666 found the following review helpful:
NOT FOR MAKING BREAD ON A REGULAR BASIS!!!!Nov 01, 2002
By Megan in North Georgia
A word of warning - the Kitchenaides made in the past 10 or so years have a less powerful and durable motor than the older ones. If you like making homemade bread (like I do) purchase a professional mixer to knead your dough (or do it by hand like I do now). Kitchenaides used on a regular basis to make homemade bread (especially using whole wheat flour) will destroy your motor. When you send the mixer in for repairs (under warranty) they will say you've been using it commercially and refuse to stand behind their warranty. If you tell them you use it to make bread they'll tell you it's not made for that (they can't explain why they provide a dough hook though or neglect to provide any warnings against breadmaking in particular). I've always loved Kitchenaide appliances, my sisters is about 15 years old and going strong but my poor 4 year old mixer overheats and strains doing the same recipes. My next mixer will be a Magic Mill DLX Kitchen Machine, its twice as much, but will last like the old Kitchenaids do. I have to give 2 stars for the lousy warranty service and lack of honesty in their manuals.
Update: August 2004
Haven't been using my KA for bread since (bought a breadmachine to mix my dough). Only using the KA for light use abut 4 times a month. Now it makes a grinding noise continuously while in use. Cookie dough seems almost too hard for it too. My sisters is now over 20 years old and going strong (even with bread). I wish they made them like they used too........
Update: May 2015
Amazon sent me an update about this or I'd have totally forgotten about it. I love all the comments and would like to respond briefly to them... No, I don't think it reasonable to expect that you'd have to buy the professional model to make bread dough at home for your family. If the standard mixer of their old line was capable, then the standard mixer for their newer line should be just as capable (or should boldly state that it's not). Yes, I did jump on the no-knead bandwagon - it was a fun, delicious trip. It just wasn't as suitable for sandwiches. In about 2010, a dear, older friend gave me her Professional-grade KA with the 525-watt motor. She was downsizing and had never really used it. I passed mine on to a daughter's friend that was starting to learn to bake (not bread). I did find the 525 motor better, but it still slowed down noticeably on a double batch of chocolate, chocolate chip cookies. I still used my Zojirushi BB-CEC20 Home Bakery Supreme for bread. That was until we jumped on the gluten-free bandwagon - don't judge....It has helped. I still use the Professional KA for our GF cookies - and the dough may be a bit stiffer than gluten cookie dough - and it does fine. The Zojirushi makes a great GF bread - although now you can get a model for GF bread.
My sister moved on to a Magic Mill DLX Kitchen Machine (now known as Ankarsrum) about 10 years ago - and it has held up very well with multiple wholewheat loaves at a time. Her old (25 year +) KA went to my mom, and it still does great.
I do think KA has changed their policy and has possibly made their machines a little better over the past 10 years. I would still recommend the Professional KA models as good entry level mixers for home cooks. I would recommend the Zojirushi for making a few loaves of bread per week. I would recommend the Ankarsrum for serious bakers and breadmakers.
39 of 39 found the following review helpful:
Got mine for freeMar 20, 2011
By T. Ryan W. Sandford
It was offered in the "free stuff" section of Craig's list. So it only cost me the drive out to get it. about 40 minutes each way. Totally worth it. It was broken, but hell I can fix anything.. lol anyone could have fixed this! all that was wrong with with it was a $6.00 worm gear, $11.94 including freight from Amazon. (actually I bought 2, below you will see why)
I'm a mechanical engineering student, and upon tear down I must report that I am quite impressed with the build quality and efficient simplicity of the design.
I understand that this mixer has limitations, as have been expressed here. Of course it does, as it should, it is a light duty mixer. If this entry level mixer was the best at everything, then why ever move up from entry level?
So, the engineer in me set out to test its limits. I like pizza, and my dough recipe is a firm dough for thin crust pizza.. I designed my run to failure test to continue to make larger and larger batches of dough until the motor begins to have trouble, or the plastic worm gear that I just replaced fails.
I started with a 1.5 cup pizza dough recipe. No excessive heat build up, no pausing or hesitation. Great job, and a great pizza! (makes one large thin crust pizza)
2 cup recipe. no excessive heat build-up, no pausing or hesitation. Great job, and another great pizza! (one large thin crust pizza, with some dough left over)
2.5 cup recipe. no excessive heat build up, no pausing or heistation. Great job, and another great pizza! (another large thin crust pizza, with some dough left over)
3 cup recipe (this was the important one for me as I usually do the 3 cup recipe (makes 2 large thin crust pizzas) By now I have enough dough from the previous runs for a third pizza, so I invited some friends over to watch me try to kill this machine. no excessive heat build up, no pausing or hesitation. Awesome. made 3 pizzas, my jeans aren't fitting quite as well as they used to.
While the friends were there, we loaded it up. 4.5 cup recipe, no problem. (that would be 3 large thin crust pizzas in one batch) I just made bread out of it, and sent my friends home with fresh baked bread.
My goal is to kill it, so lets not stop now right?
same pattern using a stiffer bagel recipe, that requires longer periods of kneading.
I started getting significantly increased heat after 4 minutes of a 6 cup bagel batch. my bagel recipe is 4 cups of flour and 1.5 cups water, and honestly there was a slight temperature rise in the 8 minute kneading cycle, but not really very significant. It was when I did that amount times 1.5 that gave me 6 cups flour and 2.25 cups of water that heat began to become a problem.
I finished kneading by hand, and made enough bagels to last 2 weeks! I know I promised to run it to failure, I lied. I thought the worm gear would fail, it didn't. My opinion is that the electric motor's bearings would give out with the kind of heat that it was putting off, and I didn't have a spare electric motor... but enough data was collected to draw a proper conclusion.
Conclusion: do what you want with it. If it gets really really hot. shut the thing off before you kill it!
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