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Old 02-20-2012, 10:37 AM   #11
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Quote:
Originally Posted by FrankZ View Post
Do you count the cost of a new toilet in the cost of ownership?
No, but I counted the mixer repair cost in the cost of the new toilet.
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Old 02-20-2012, 10:58 AM   #12
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Originally Posted by HistoricFoodie View Post
The Pro600 uses all metal gears, the Artisan does not. It has a nylon worm gear (the main drive) and those do wear out faster, especially with heavier loads.

I considered that, Frank. But laid against the OPs described usage did not see it as a real problem. She's talking about a C-note difference in the mixers she's examined. And for a hundred bucks the benefits of a heavy-duty machine just don't accrue.

Now, if she intended to get involved making bread on a regular basis, that would be something else.
I have always believed you get the best tool you can afford. One can not go from the Artisan to the Pro600 without buying a new mixer. And, frankly, what one intends when one starts isn't always how it works out.


Quote:
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No, but I counted the mixer repair cost in the cost of the new toilet.
I like your accounting methods.
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Old 02-20-2012, 11:34 AM   #13
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Also you should account for the fresh bread syndrome. Fresh bread is like crack cocaine; the first tastes are cheap and the next thing you know you're buying a $2500 (used) Hobart mixer.
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Old 02-20-2012, 11:56 AM   #14
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My mother used a wooden spoon and her big brown stoneware bowl. Those were not the "good ole days."
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Old 02-20-2012, 12:12 PM   #15
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Originally Posted by FrankZ View Post
...I like your accounting methods.

After all, I'm a professional.
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Old 02-20-2012, 01:36 PM   #16
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One more consideration... A KA or similar mixer is a lifetime purchase for most. While your cooking may not currently warrant the larger bowl capacity and more bread friendly stance, in 10 years that may change. For that reason alone, I'd recommend the larger machine. I'd also recommend a basic color for the same reason. White, black or maybe red. Stay away from trendy colors - in ten years they just look outdated.

Disclaimer: I have and adore my KA Pro 600 (caviar color) and have been through 4 or 5 cheesy mixers prior to this purchase so I might be biased... a little ;) Caviar color is awesome - it's a subtle silver colored metal flake in gloss black paint that hides dust (and flour)..
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Old 02-20-2012, 02:04 PM   #17
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Caviar color is awesome - it's a subtle silver colored metal flake in gloss black paint that hides dust (and flour)..
So it is less self cleaning and more self hiding?
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Old 02-20-2012, 03:40 PM   #18
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Thanks to LeoLady, I've been able to establish that we're still making do with a 1940s Monkey Ward version of KA's Model 4-C. With a 1.5 amp universal motor, it has enough oomph for the KA and messerschmidt rotary shredder/slicer/grater and the messerschmidt wheat mill. It was never intended for bread dough.
Some of you probably would find LeoLady's website of interest-
LEOLADYS KITCHENAID MIXER HISTORY
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Old 02-20-2012, 03:47 PM   #19
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I have a 600 Pro model and use it for everything from cookies (12 dozen chocolate chip at a time, including "stirring" in the chips!) to 4 and 5 tier wedding cakes. not to mention pizza dough for 30 hungry teens! It is a workhorse and I wouldn't trade is for the world.

Mine is brushed chrome and affectionately named "The Brute" by one of my young catering helpers. It has been modified to "Brutus"!

I highly recommend this model and agree with many of the comments already made.
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Old 02-20-2012, 03:50 PM   #20
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Now, if she intended to get involved making bread on a regular basis, that would be something else.
Or being den mother to a ravenous youth group!
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