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I just purchased one because I fell in love with the color (Raspberry Ice ) and I've been doing a lot of baking lately.
Are there any differences between all the mixers other than capacity? I debated over whether I should get the Commercial 7qt as opposed to the Artisan 5qt, but I figured the 5qt should be sufficient for my purposes, plus I really love the color.
If you will be making a lot of bread, get the bigger one. We burned out the motor of our 5 qt.
How quickly did it take you to burn out the motor?
Pizza dough is the only bread I make, but that's not to say that won't change down the road. Right now it's mainly cupcakes & cookies for the kids or events.
I figured I could start with this one and maybe upgrade to a bigger one if I found myself using it more often.
We have a 6 quart I believe with the crank up/down head. Professional model I've forgotten the wattage. Wife chose black over the other nice colors.. Some cheaper models have the tilt head..
We have a 6 quart I believe with the crank up/down head. Professional model I've forgotten the wattage. Wife chose black over the other nice colors.. Some cheaper models have the tilt head..
The one I have has the tilt-head. I assumed that was better, goes to show you what I know. I was checking out the pretty copper pro mixer, but the darn pink one pulled me in.
My motto (and my husband's) is "Go big or go home!" but that darn pink mixer has a hold on me. BUT I haven't used it yet for fear wanting to go bigger.
I have a 1970 KA stand mixer, from the era when they were made by Hobart. That is one of my "over my dead body" possessions.
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) and I've been doing a lot of baking lately. 
Some cheaper models have the tilt head..
