Solid state Kitchenaid mixers were introduced in 1978 (the K45SS and the K5SS). In 1986 the line was sold to Whirlpool and all the Artisan, Classic etc. mixers sold today are basically the same models as made in 1986 (some improvements and efficiencies in the machining but anyone who has an old "original" K45SS or K5SS can repair it using today's parts). The Pro line was developed as something entirely new so it doesn't have the same history, but the company has worked very hard to upgrade and improve the model since its inception. There was a period of time when people were having a lot of trouble with their Kitchenaid mixers and the company had to work very hard to restore the reputation of the product. That's when they instituted the one-year no-questions-asked full replacement policy. It's still the best guarantee in the business (my opinion). I'm not convinced the old Hobart mixers are inherently superior to the Kitchenaids made today. I think there's a lot of mythology attached to the brand, but my take on it is people have trouble with the newer mixers because they ask them to do more than they were designed for, especially kneading bread. 50 or 60 years ago women (and it was women in the home kitchen) fortunate enough to have mixers used them for cakes, cookies, meringues, whipped cream, etc. They didn't use them for bread dough, which was generally kneaded by hand. My MIL baked 4 loaves every other day and her old Dormeyer never saw the dough. There's a lot of discussion on The Fresh Loaf about people who burn out their mixers with stiff doughs mixed at speeds higher than the recommended "2" setting. Bread is not the KitchenAid's strong point, though you can mix a perfectly fine one or two-loaf batch or autolyse a portion of a bigger recipe and finish by hand. For bread the Bosch (stiff doughs) or the Ankarsrum/Electrolux Assistant/Magic Mill, etc. (wet doughs) are more suitable. Getting back to the original discussion, the two attachments I use most often on the KA are the grinder and the colander/sieve. The colander/sieve is wonderful, but you have to purchase a vintage one and the K5 is the biggest mixer one will fit. Why the company doesn't offer a new colander/sieve for the 6 quart I do not know. The Viking/Cuisinart/De Longhi (all the same machine) did have a colander/sieve attachment available. I use the shredder attachment less frequently, but I do use it, and even though I have a 14-cup Cuisinart, I prefer the shredder attachment because I find since the mixer is already on the counter, it's less fuss for me to use. Just one of those individual quirks we all have. Carol

I recently decided to upgrade our aging Cuisinart CFP 5a food processor with a larger and newer model. I looked at Kitchen Aid, Magi Mix, Robot Coupe and Cuisinart. I knew I wanted a larger capacity but did not like the multi bowl concept too much. All seemed pretty much similar then I found the Cuisinart 20 cup DLC XP and the matter settled itself. It now sits proudly next to the original '70's era machine. This beast can and will handle anything you throw at it. Like the original, we are hoping that we will get 30+ years of use from it. Recently I saw a new in-the-box CFP5A on a famous auction site. I nearly bid on it but could not justify 3 processors. For anyone looking at a large processor, you may want to consider the Cuisinart.

chickadee, I've had some problems grinding vegetables. I either get the puree that donna mentioned above, or I get inconsistent sizes, not the uniform pieces I want. I've found that if I use the shredding blade instead it works nicely for sweet relish and is faster than hand chopping, as I do relatively large amounts at a time. Annie

I have an old VitaMix w/ reversible motor. I use the reverse function when I grind egg shells into powder. DSII bought a Ninja that he uses for making smoothies. I've only used it a couple of times. It's a Rube Goldberg contraption and is somewhat confusing to assemble the different blades, bowls/ containers. I default to using my old Cuisinart food processor, the Vita Mix or a stick blender. Also have a regular Oster blender--seldom used. Mostly, I use a stick blender or the food processor. I use the bread maker to make yeast & pasta dough. (Super easy clean--just let the leftover dough bits dry & they flake off.) Kitchen Aid mixer is used for making cookies & cakes that need long mix times for creaming butter & sugar. Use a hand mixer for making mashed potatoes.