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KA Professional Vs. Artisian

post #1 of 19
Thread Starter 
Hi Everyone!! I have a question about which is the best KA to purchase. I want to decide between the professional or Artisian. I will not be selling my cakes, but love to bake. Can anyone give me advice please icon_smile.gif
post #2 of 19
I bought an Artisan a couple of months ago and I love it. I'm not selling cakes, just baking for the sheer joy of it.

I found reviews of the two mixers: http://www.appliance.net/2007/review-kitchenaid-artisan-stand-mixer/ http://www.appliance.net/2007/sometimes-you-just-need-13-dozen-cookies/

If that helps! One thing might be to see how tall the professional is compared to how tall the space between your countertops and your kitchen cabinets is.
post #3 of 19
Get a Viking instead icon_biggrin.gif It's a KA that grew up, and took steroids.

Mike
post #4 of 19
I love my Professional. I host the family holiday dinners so the bigger the better for whatever I might get into. I'm sure you would be happy with either.
post #5 of 19
I have both, and use them for different things. If I am making lots of cake batter, I use the professional, but for buttercream I tend to like the Artisan better. It just seems to mix it better.
Stefanie
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Stefanie
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post #6 of 19
I had purchased the Professional, but I didn't like the bowl lifter -- just my personal preference. So, I took it back and decided that WHEN I did get another mixer it would be the Artisan. Then, I found the new Cuisinart. I wanted the 7 qt, but they didn't have it in stock, so I bought the 5.5. I love it, but I still wish I had the 7 qt
post #7 of 19
I have the pro 600 series and I love it! I have a large family and being able to make 3 batches of cookies at once is great! It's also great for large batches of frosting.

I would opt for a larger model...if your going to spend the money, it's always best to be prepared for the future. You never know if you might deciide to sell some day. icon_smile.gif ...Caking has a way of being very addicting! icon_wink.gif
post #8 of 19
I have the pro 600 as well, and it's a dream. It will take 3 cake mixes at once, and I can do two batches of NFSC or MMF without a problem. If you tend to bake a lot at once, I would recommend it. If not, then the Artisan will probably do you just fine.

I'll second what someone said about checking the clearance between your counter and cabinets, though. There's only one place on my kitchen counter that I can actually use mine, so it lives there, but it's not where I would have chosen to have to work. icon_razz.gif

And keep the splatter guard handy. The only complaint I have about the 600 (and I'm not sure if it's just a KA thing or not) is that it will splash up with the least little thing. And if you dare to dump more than a little bit of powdered sugar in at once... just be prepared to look like a ghost. icon_smile.gif

But I wouldn't trade mine for anything.
NC_Cake_Decorators@yahoogroups.com

http://doni-n-sal.weddingannouncer.com/
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NC_Cake_Decorators@yahoogroups.com

http://doni-n-sal.weddingannouncer.com/
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post #9 of 19
CUISINART!!!!!!!! thumbs_up.gif
Before you buy, do yourself a favor and check out some other machines. Although KA's are lovely, they've had a monopoly on the market and gotten complacent (imo). There are several companies out there looking to compete with KA and developing better machines with more options. I just bought my Cuisinart a few months ago to replace my dead KA. I will never, ever go back! It has a larger motor, a splash guard that fits tightly, a timer, more speeds, and the attachments are dishwasher safe. I love it, love it, love it!! Look around and see what else is out there.
Good luck! icon_wink.gif
post #10 of 19
jam7, I have been looking at the cuisinart. Do you have the 5.5 or 7 qt?

Susan
post #11 of 19
The 5.5 I considered the 7, but I just don't do enough to justify it. Plus, I would have had to adjust my icing recipe.. icon_wink.gif
post #12 of 19
The issue with the KA is they are no longer made by Hobart. I'm pretty sure Whirlpool makes them. This is why I went with a Viking. I got a recon with a 7qt. bowl for 300. It carries the same warrenty as new. It will handle 3#'s of high gluten bread flour.

Mike
post #13 of 19
This was me before my KA professional icon_cry.gificon_cry.gif . This is me now icon_biggrin.gificon_biggrin.gificon_biggrin.gificon_biggrin.gif
I don't have fear of running out.
I have faith for running over!
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I don't have fear of running out.
I have faith for running over!
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post #14 of 19
Quote:
Originally Posted by Mike1394

Get a Viking instead icon_biggrin.gif It's a KA that grew up, and took steroids.

Mike


Too funny! icon_lol.gif I have had my classic KA for about 13 years. The viking 7qt is what I want to get next. It's hard to justify when the one I have still works but, hopefully someday in the near future. thumbs_up.gif
Keep on swimming...
If at first you don't succeed...try, try again.
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Keep on swimming...
If at first you don't succeed...try, try again.
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post #15 of 19
I have both the Artisan and the KA 600 Pro. I have to say I love my recently purchased Pro, the bowl lift means that the meringue cools soo much quicker when I make IMBC compared to doing it in the Artisan that it is worth it for just that. And it is great to have the extra capacity for when you want to make big cake or icing batches. But don't get me wrong, the Artisan is great for everyday use or if you don't want to mix big batches.
"Butter vs. margarine? I trust cows over scientists." Unknown
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"Butter vs. margarine? I trust cows over scientists." Unknown
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