So i've had a kitchenaid artisan (stand mixer) for 7 1/2 years. There's nothing wrong with it really, just a bit of anemia. My American Kitchenaid mixer is still working somewhere after nearly 20 years. The products for the foreign market just aren't as powerful. I have to admit I'm predisposed to kitchen because i'm an American.
I've been seein offers for kenwood kitchen machines for around chf 600-1000 with a blender thingie, and 1000-1500 watts vs 300 on my kitchen aid. Does anyone have experience with these Kenwood machines? I'm looking at the kenwood chef titanium and major titanium.
How about power, reliability and ease of cleaning? Forget about cost for a moment, what would you buy for a wide range of kitchen tasks, and is the kenwood blender and food processor attachment worthwhile.
I've had a Chef Titanium for nearly 5 years and have had no problems with it. Having the food processor attachment saves having a separate food processor.
It's pretty easy to clean generally just with a damp micro fibre cloth, most of the attachments will go in the dishwasher, the notable exception being the creamer attachment.
It does all the things that I need it to do, and it seems to have all the accessories you could ever want and a whole lot more that you'd probably never use!
you may have seen this kenwood, kitchen aid, bosch, human power comparison, i went for the bosch , their more expensive later models have 3 times the power and also have a lot of attachments.
I don't know much about the products in this price range, but glaxus.ch had the bosch I bought (on sale) at the same price as amazon.de and I wonder if it might be better to buy a 'big' ticket item at the post christmas sales?
My Kitchenaid Artisan died after a year I need to send it back for replacement or repair. Apparently this happens quite frequently. I love the look of them, the other brand can't compete aesthetically that's for sure.
When I was looking to buy one, I seem to remember that the reviews were glowing for the Kenwood. The Kitchen Aid was described as a machine for those wannabe bakers who take more pride in looks that in performance.
I've worked in professional food environments for 20 odd years as a professional food photographer.
If there is a 'consumer' mixer (aside from pro kitchen equipment)in a commercial kitchen, it's always a Kenwood.
On food photo shoots, it always a Kitchen Aid...
...on the set because it looks pretty.
The food stylist & home economists always have a Kenwood off set to actually make stuff!
I've personally had a Kenwood for 10 years without a hint of breakdown.
E2A: I've used a kitchen aid on the odd occasion and always found even the slowest speed setting to be to fast for quite a few things - especially dough.
I've had a Kenwood Chef for 14 years now and it's still going strong. Very reliable, plenty of power and as previously mentioned, more attachments than I know what to do with!
I've had a Kitchenaid for a few years now - I do like it. It serves my needs.
I would, however, point others however in the Kenwood direction, as the entry price is much more reasonable and versatility of the attachments (blender, food processor, etc.) is better than the front-loading KA attachments.