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I don't know that it is an actual problem or just one that worries me since the first one was so bad. It works fine, just when I am mixing bread dough (which isn't too often), it sounds like the motor is struggling to move the dough - kind of a cycling sound. Maybe that's normal, I don't know....from everything I read, I just expected it to sound the same no matter what it was mixing....
Well, struggling to mix dough doesn't surprise me. You'll notice this more because of the gear reduction. They aren't as well made I'm quite sure as they used to be. The one we have is the crank type a bit more $ than the tilt type not sure may be more powerful. Still I'm sure they are the best going..
Oh! Maybe it's just normal then and I'm just overthinking it since I had a lemon on the first go-round? I hope so!
You can get a lemon in anything. But, I do think they are still pretty well made and generally hold up well. What I wouldn't do is use the power take off for sausage grinder or pasta attachments. You can get a cheaper machine for this and save your Kitchen Aid Motor.
My feeling is that the medium quality basics are all that's necessary. They are sometimes costly, but not necessarily. Some good knives do not need to cost $500. each, but maybe $50. A cheap coffee maker is as good as an expensive one. A decent set of pans is maybe another few hundred. Once you have that, you can make do. A Kitchenaid mixer and a decent food chopper is lovely, and you're good to go.
"The" Kitchenaid mixer is something I have been wanting to buy for a very very long time... but what I really wanted was one of those "oldies but goodies" that one inherits from grandma...
Or finds on Ebay...
After learning how cheaply made the new ones are, I decided I'd settle for nothing less than one made while the company was owned by Hobart. I found one on Ebay back in 2001. Paid $200 plus a small shipping charge for it to be shipped from 60 miles away.
The only drawback is the hideous 1970 color, but I can live with that.
The best meals I've ever eaten were cooked in some of the most modest kitchens using decades old cookware. My grandmother, mother, and all the Sicilian, Asian, and Mexican women I've known could cook their hearts out and they all used either decades old stuff or cheap stuff from the markets.
Me personally, I've had expensive professional cutlery in the past and it's nice. However, all of my cutting chores today are done with el cheapo $5 knives I pick up from the Asian markets. They are razor sharp, sharpen very easily when needed, and keep a nice edge. Not bad for a throw-away knife. They've lasted me years and still keep slicing.
Recently bought a $26 frying pan and it's one of the best pans I've ever cooked with. So my answer to your question--no, the high cost cookware and cutlery isn't worth it to me.
Apparently some of the best chef's in the world use cheap pans and knives as well.
My mother gave me her rice cooker when I moved out and she bought herself a new one. I think we had this one since I was little - so it's probably about 20-30 years old now. Still works great!
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