KENWOOD VS KITCHEN AID

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mieleforever

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Hi all, I have a to make a choice between the Kenwood Major Titanium and the Kitchen Aid Artisan.

The Kitchen Aid is winning hands down on the looks department but the motor is apparently not as powerful as the Kenwood. The Kenwood is in the region of a 1000 watt and the Kitchen Aid at about 300 watts.

The Kenwood has got more attachments than the Kitchen Aid.

There is about a R800.00 (about 80 us $) in price difference between the two, the KA being the more expensive one.

I have read up a lot on the two mixers and it looks like there have been more problems with the KA with regards to mixing heavy batter and so forth.

But that is why have come to you guys for some much needed input on which to buy. So please let it rip, and give me your honest opinion.

Cheers
 
Kitchen aid

I am not familiar with the kenwood, but when looked at it online it looked like a clone of the Cuisnart and Viking mixers. I have both a BOL kitchenaid in my kitchen and a TOL 1000W Viking. The Viking is pretty, but it sucks in comparison to my kitchenaid as far as mixing performance goes. In fact, unless I am doing something that requires multiple bowls and mixing steps, the Viking never leaves its shelf.

The other thing (and this bugs more more than anything) - the bottom of the bowl on the Viking (and I assume the Kenwood) does not drain water when it is loaded in the dishwasher. You just end up with a big mess. The Kitchenaid cleans up beautifully.

That's my two cents
 
Couldn't say since I don't have experience with either of those particular models. I prefer the look of the Kenwood and it does have a lot of neat accessories available but how many of those are you really going to purchase or use. The clincher for me though would be which one is the best at kneading large amounts of bread dough without laboring. Dangerous, but I would assume it would be the Kenwood with the larger motor.
 
Kitchenaid

There are some comparison videos on you tube comparing the two. The Kitchenaid wins in most categories.
Sorry I am at work now, so can't do a search to post links.
 
Personally

I wouldn't bother spending the extra money on the Kenwood Chef Major....all you're really buying is bowl capacity. A standard Kenwood Chef's bowl is only 200ml smaller than the Kitchen Aids and they mix pretty much identically.

Choice tested bench-top mixers in August and found the following:

Artisan - 100% for mixing everything tested (egg whites/cake/dough). Only 68% ease of use and 87% overall.

Kenwood Chef Classic - 90% on egg white/100% on everything else. 75% ease of use. (note: I have never had an issue with egg white. You can adjust the beater height and this may have needed to be done)

Aside from the motor head on the Kenwood moving slightly (it locks town) when mixing heavy dough, that was the only real negative.

The KitchenAid was noted - Heavy mixer head. Not spring loaded. Splash guard needs to be removed to scrape bowl. Removing beaters can be messy. (note: Kenwood beaters have a bigger 'collar' to grip...)

It's also worth noting that the KitchenAid is DOUBLE the price of the Kenwood Chef Classic in Oz....the price difference in SA may well be the same.

If you're buying the mixer for bench top 'bling', you won't beat the KitchenAid. If you want the best mixer for the best price, it's very hard to argue against the Kenwood Chef Classic....especially if you don't have the bench space to store it on as it is 6.1kg Vs 10.5kg....making it much easier to move about.
 
Hi,

I've got the Kenwood Major cooking chef, and the usable capacity difference between the Major and the Classic is significant.

I make 30 to 40 pavlova's a year, in the Classic, I can do 7 egg whites before I make a huge mess of the mixer and the kitchen, the Major holds 13.

The same with Bread making, on the Classic, when you start to approach the maximum dough limits the head bounces on the base and the belt slips. With the Major, you go right up to the maximum and it doesn't move or miss a beat.

I'd always had the A700, A701, A901, KM301 machines, since I got the Major I've just had no reason to use them.

My only caveat, if you get the Major, it doesn't do well with small quantities, anything less than 3 egg whites, or 150g of butter is hard to whip/cream. Only go for the big one if you bake in bulk.

With the Tilt head on the Major, you do need a fair bit clearance under the overhead cupboards, mine sits permanently on the bench, but I have to slide it out of its corner to tilt the head up.

I cant compare the Kitchenaid vs Kenwood, but in the Classic vs Major, I would buy the Major over the Classic any day of the week.
 
The Novermber-December 2013 Cooks Illustrated

tested mixers, and the first three were KitchenAids. The top was the 7 quart, the best buy was the K45 "classic," and the third was the 5 quart.

The Cuisinart, which appears to be Kenwood made was also recommended, but was in fifth place.

The Breville stand mixer was one that was "not recommended."

I own a KitchenAid, and have used (but only twice) a Kenwood. For me at least, it's KitchenAid. My K45 has never failed me. Even when kneading two loves worth of bread dough.

Most of the attachments Kenwood offers have an equivalent in the KitchenAid line, except for the blender/liquidiser. I have the KitchenAid grinder/mincer attachment, and I like it quite well. Most of the parts are dishwasher safe.

Just my two pence.

Lawrence/Maytagbear
 
Is there a reason why you're considering an Artisan instead of a KA model that costs less?  Bowl capacity, perhaps?  Keep in mind that a five-quart bowl will work with any KA machine that's designed for a 4.5 quart size.  Also, the more affordable KA models that use the coated flat beater and dough hook instead of the burnished type give you the option of putting those pieces through the dishwasher.  Burnished attachments must be washed by hand.

 

I remember catching the tail end of the America's Test Kitchen (same people as Cooks Illustrated) episode where they rated mixers, and KA was their top pick.  After owning a KSM90 "Ultra Power," and a "Professional HD" bowl-lift type (I much prefer the tilt head system and its design), my favorite has turned out to be my $29 thrift store find, an entry level mid-1970s pre-solid state Hobart K45.  It does the job effectively -- and quietly compared to the other two.  Don't be afraid to purchase a used one on eBay or through some other means.  You'll have money left over to buy yourself a 5-quart bowl if that's what you want.  KitchenAid also has a web site where they offer special deals on certain models and refurbished machines at substantial savings.  I don't know if they ship outside the U.S., though.
 
I have..

read a few reviews on the net but, it goes like this, the people owning the Kenwood prefer the Kenwood, and the people that own the Kitchenaid prefer the Kitchenaid. I luv the look of the KA but I am not totaly convinced of its mixing abilities when it comes to making bread doe, and making rusk doe, which is even heavier.

I just cant think that a 300 Watt motor can be powerful enough for kneading the doe.

I have find a few people that actually own both, most agree that the Kenwood is better though. So the jury is still out in the matter.

We do tend to bake alot so when we do the kneading is all done by hand. Not the most pleasant job.

Thing is, it is a lot of money for a mixer, so I just dont want to feel that I have been done in after buying either of the two. I dont think that either one is particularly bad at it's job, I think its almost like Bentley vs Rolls Royce.

Laundress can u perhaps be of some assistance?

Anyway thanks all for your input, please don't stop now.

Regards.
 
When it all boils down to it...

....only you can choose.

If there is somewhere that you can buy from that gives a 'no questions asked' money back guarantee, that may be an option.

If I remember correctly, the truly delightful Kelly used to be a test chef for KitchenAid and for everything except heavy dough, he preferred a.....

Sunbeam Mixmaster :)
 
If kneading bread dough is the prioroity

You might want to consider a Bosch Universal. They're very powerful and efficient when it comes to kneading very large amounts of dough and can also whip one single egg white into stiff peaks. They're more expensive than a Kitchenaid over here but perhaps not over there. Numerous attachments are also available. I wouldn't trade mine for any other mixer. [this post was last edited: 10/17/2013-08:02]
 
I agree with Ronhic

It will come down to which you prefer.
The Kitchenaid is very capable of bread dough, I make bread all the time I, however, have a 350 watt 5qt bowl lift machine which can handle up to 10 cups of flour.

When I worked in restaurants Kitchenaid/Hobart machines were all that we had, and they held up admirably. The last restaurant I worked used "home" machines and not commercial, we had two a tilt head and a bowl lift, never ever a problem.

Though the motors may differ in power, remember the gearing is what gives the machine the advantage. Kitchenaid's planetary mixing has been mixing for many years. My current home machine was purchased in 1996, a White Diamond Edition, It came with two bowls. I always recommend two bowls when cooking, that way you don't have to stop to wash a bowl when switching from the egg whites to the batter. I separately purchased a scrapper flat paddle it does wonders for picking up the crumbs on the bottom and scraping the sides.

BTW my attachments are the coated type so they can be washed in the dishwasher.
 
just curious...

Does any member who's loaded with old, new or just plain regular money have one of these pricey Kenwood Cooking Chefs? I understand they have an induction plate under the bowl...so space-age.

sure is mighty perrty

twintubdexter++10-17-2013-11-57-19.jpg
 
Hi Joe,

I don't know that I'm loaded, but yes I do.

RRP over here is $1999, I saw it on sale for $1499 with a sign that advised to ask for a deal.

So I did, it came down to $1399 and I then got $150 cashback from Delonghi. That made it about the same price as the Kenwood Major Platinum

Aside from it being great at its conventional tasks, I use the cooking function for sauces, custards, risotto etc, anything that would usually burn and requires lots and lots of stirring. It is awesome at that task, I've experimentally done some curries and they come out very well, but for something that doesn't need continuous stirring, its a lot of hassle.

My South African friends have taught me how to make a pretty mean Melktert these days, and when you're trying to thicken 4L of milk into custard its very handy :)

Cheers

Nathan
 
I tried both a kithenaid and the Kenwood KM070 Cooking Chef, got the latter.

The Kenwood wins on all fronts, even when not considering the added benefit of induction cooking.
Kneading dough that is just a little harder like egg pasta seriously strains the KitchenAid while the Kenwood machine seems unaffected (as others have said the Cooking Chef had a 1,5 kW motor compared to the 300 W of the KA).
The KitchenAid also has an annoying hi-pitched noise "wiiiiii" compared to the purring of the Cooking Chef.

If you put into consideration the myriad of accessories that are present for the Chef vs. Kitchenaid is another situation again (even if I think I won't ever need a 7kg mechanical potato peeler...)
Plus it has a big 6,7 litres bowl that can fit everything.
 
Kenwood Major

I have a brand new 7L Kenwood Major which I purchased on a recent trip to Chile. I bought this mixer after burning the motor of my Kitchenaid 5 qt. "heavy duty" while kneading a regular batch of dough for pasta. The local (Argentine) oficial service representative of Kitchenaid said "too expensive to repair, buy a new one". I sure bought a new one, but a Kenwood, not a Kitchenaid.

I couldn't be more pleased with the Kenwood, a glass blender came with the mixer, which I haven't used. So far I have bought the attachments for rolling pasta and spaghetti, but I have plans for buying some other attachments. To this day I have used it for kneading pasta dough (2 kg of flour at a time!) and the mixer just purrs along, no effort whatsoever! The machine is a very strong kneader!

I love the plastic splash guard going up with the tilting head, much handier than the Kitchenaid splash guard, which had to be disassembled from the bowl each time you wanted to reach inside the bowl.

The potato peeler for the Major is for 1 kg of potatoes, but I don't think I'll be buying this accesory.

I now have these useless 15 or even more attachments for the Kitchenaid which I will have to pass on to somebody...
 

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