KENWOOD VS KITCHEN AID

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@brisna

Glad you learned the "melktert", I take it you come here often!!

I am at this stage mostly leaning towards the Kenwood, as I have read a lot of bad reviews regarding the Kitchenaid, not saying in any way that it is a bad mixer. But the Kenwood comes in cheaper as well.

So yes I think the design of the Kenwood is also starting to grow on me, and it is rather timless.

Thanks all for your input, but this does not mean that you all should stop commenting.

Regards.
 
Here in the States, KA mixers can be had at domestic, reasonable prices. ALthough the price of the base model KA45 (4.5 quart bowl) is now over $200, for years the price was lower. Mine is about ten years old. AMazon sold it for $169, but with a rebate ($10 gift coupon for each $50 spent on kitchen items) so my net cost was $139. Within a year, my closest friends moved into a new house, the price was unchanged, Amazon had the same kitchen promotion ($10 coupon for every $50 spent) and I was able to purchase a rather lavish housewarming gift for them (the same mixer) for $139 net. In my case, I used the $30 in coupons to buy the $30 3-quart bowl (see below).

I routinely use it to make dough with up to seven cups of flour. No problem kneading whatsoever. I generally use this recipe to make two huge baguette-shaped loaves of French bread, and my 30" range oven wouldn't have room for a third loaf even if my mixer had capacity above seven cups. The only way I could make more bread at once would be to bake sandwich-bread loaves, in which case I could probably accommodate four loaf pans at once. When I make the two huge baguettes (often to bring when invited to dinner as a guest in someone's home), I place them on a jelly roll pan and there is only room for one pan. Of course I have two racks, but given that convection isn't used in baking bread, there might be significant heat differences between upper and lower racks in such an undertaking. I have a perforated baguette pan that makes three smaller baguettes, but I can do that from a single batch (3.5 cups flour) of dough.

What I particularly like about this machine:

1. There is an optional 3 quart bowl (sold for $30 here) that nests for storage inside the 4.5 quart bowl, and is great for small-to-medium jobs. If you buy a second beater, you can easily manage two parallel projects (or one recipe requiring two different mixer steps).

2. After-market beaters are available, some of which have silicone fins that "scrape" the sides of the bowl to make spatulas obsolete (until you have to empty the bowl). Additional standard beaters are $12 over here.


 

I own the above beater in a 4.5 quart design. Since I also own the original standard beater, I have two beaters for use and also two bowls (3 and 4.5), a nice upgrade for $46 in cost ($30 bowl, $16 scraper beater).

 

I prefer the tilt-head design, which is available on the 4.5 and 5 quart (Artisan is the latter size) models. Evidently the design can't be used on the larger 6 and 7 quart mixers because the motor is heavy enough that the mixer would be top-heavy/unstable if the head were lifted. Some people swear by the bowl-lift models, I don't care for them because it's hard to work with the bowl contents, even when the beat is raised to "up" position, without removing the entire bowl, since the beater is still in the way even when it's "up".

 

Many people here have KAs that are 20-30 years old with no servicing, ever. I've noticed that in Europe they are sold for 2-3 times the US cost and appear to have an element of retro style to them (for the European buyers).

 

They ARE heavy and deserve a permanent spot on the kitchen counter. They are not an appliance to be hauled out from a cabinet each time you wish to use it.

 

My only gripe about the KA45 is that its standard 4.5 bowl does NOT have a handle, which makes removal of the bowl difficult if you secured it tightly to the base. KA does sell a replacement 4.5 with handle (some heavy duty users might welcome having two 4.5 quart bowls) and, as others have mentioned here, evidently the 5 quart bowl (with handle) also fits the KA45.

Formerly the KA45 was offered in white and cream (when I bought mine ten years ago, those were the options)

 

The other issue I would investigate in SA is availability of parts and servicing. I would imagine Kenwood has a good support network, but if you go KA be sure there is a repair firm near you that can obtain parts (not an issue in the USA of course as it is our premium domestic brand). I don't know any KA user who's ever needed a repair, but.....
 
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Kitchen Aid in Oz is expensive

Well, in comparison to the US, that is.

A basic KSM150 retails for $749-799...though I have seen them as low as $679. Noting that our dollar is almost level with the USD @ USD96c:$1AUD and that Australia and the US have a free trade agreement, so there are no import duties.....

You can understand why they are considered one of the 'must have' kitchen appliances...

 
So are the KA mixers sold abroad the same as domestically available? Dumb question, I know. But it seems to me that they might be different on different voltages, etc.
 
Yes!

Up to the 5 qt. size 220/240V export models are available. 6qt, 7qt. and 8 qt. models are not available for export voltages.

My 5 qt. model is for 220 V. List prices for export models are quite high, but they can be found for a much cheaper price, at least in the US. My unit was listed at around US$ 750 (in the US), I paid US 375 at Williams and Sonoma, Aventura Mall, Florida. This was about 14 years ago.

 
Mark:

"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'd like to clear up a misconception here - the Kenwood is not a clone of Viking and Cuisinart. It's the other way around.

The Kenwood Chef (and Kenwood Major) of today are based on a U.K.-built machine designed by British design genius Kenneth Grange, who restyled and refined an older design. This happened in 1960.

All Kenwood mixers since are based on that 1960 design, though I doubt there's a single part interchangeable between a 1960 machine and a new one.

In recent years, Kenwood has done several controversial things. In 2002, all production was transferred to China. Also, the Kenwood "chassis" is now available to other companies to clad as they please; they can come up with their own bowls, beaters, control systems, housings, etc., and call them by any brand name they like. The Cusinart and Viking machines were created by this means.

Since Kenwood has been making mixers for a long time, you will find differences between Kenwoods and their clones, and they seem always to favor the Kenwoods. I have owned both KitchenAids (a couple of K5A's and the 6-quart "Professional" version whose model number escapes me at the moment) and a Kenwood Chef. I felt it was no contest. The Kenwood was a workhorse, while the KitchenAids often had problems. I own neither brand now, since I am now single and don't cook anywhere near as much as I used to; a Dormeyer Princess gifted to me by the late great Kelly Beard is now more than sufficient for my occasional needs.

Anyone who wants to join the Kenwood vs. KitchenAid controversy: Please leave the clones out of it - they are not the same as a Kenwood.
 
And then there is Piraeus International!

Official representative of KitchenAid export products.

 
Up until a few years ago KitchenAids were also mighty expensive in Canada. However now the prices have fallen dramatically and are pretty much on par with the US prices and sometimes even less. The one model that never seems to drop in price though is the venerable Classic model. It's usually priced around $200-$230 except at Sears where they'll ask an incredible $299 or more. Often as not they're on sale somewhere and you can easily find an artisan or Ultra Power for around $200-$250. Once Black Friday and the run to Christmas begins the prices really drop and/or they start tossing in the extra's.
 
Kenneth Grange, who restyled and refined an older design.

A very good friend of ours has a couple of the earlier, rounded Kenwood Chefs and I have to tell you, they are are indestructible.

One of his pictures, not one of his mixers.

 
I have one of those Kenwoods as well... still purrs like a kitten. A couple of years ago I got an email from the grandson of Ken Wood and he gave me a bit of the history of his grandad coming over to Toronto in the 50's and actually going round door to door helping to sell the A700's
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Well in the end

I have decided on the Kenwood Major Titanium.

Haven't as yet put it through all its pases but so far it has stood up to mixing some minced meat, making mash. Will try to bake a cake tonight. Well it is a real solid build machine and a rahter powerfull one at it. It came with the regular K-beater, balloon whisk, dough hook and Flexi beater, which has a rubber/silicon edge that scrapes the sides of the bowl. Also included was the Thermal resistant liquidiser jug.

It looks to be a workhorse but we will have to see and wait on that one.

Will try to attach some pics.

Cheers

 

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