Best KitchenAid Mixers 2023 | Shandong Forgingss Group

For decades, KitchenAid has been regarded as the gold standard of stand mixers, and understandably so. Staples in home kitchens and professional bakeries alike, the best KitchenAid mixers are baking workhorses, capable of whipping up delicate cake batters and tacky bread doughs with ease and efficiency. After challenging five leading models to a series of culinary tasks, I believe theArtisan Series 5-Quart Tilt-Head Stand Mixer is the absolute best overall, thanks to its strong performance, streamlined design and overall ease of use. If you’re a newer baker or short on kitchen space, the Artisan Mini 3.5-Quart Tilt-Head Stand Mixer—which is more affordable and compact—is a similarly impressive machine.

After rigorously testing five KitchenAid models, I found the Artisan Series 5-Quart, the Artisan ... [+] Mini and the Professional 600 to be the best stand mixers you can buy.

Though KitchenAid isn't the only trusted kitchen appliance brand making quality stand mixers today, their models are easily the most iconic, thanks to their unparalleled power and premium, elegant construction. "A KitchenAid mixer opens up so many worlds in baking," says Joanne Chang, the James Beard Award–winning baker behind Flour Bakery & Cafe in Boston. "They look great with many colors, they last a long time if you care for them properly and they have a good range of speeds and useful attachments." While you can certainly make meringue, bread dough and buttercream by hand, Chang continues, "A mixer gives you a better finished product because the machine is stronger."

Once you’ve decided to invest in a KitchenAid (or add one to your wedding registry or holiday wish list), the hardest part of the shopping process is deciding which model is right for you. After all, the brand sells a variety of styles, sizes and colors, and even the most affordable options don't come cheap. The following is a list of the best KitchenAid mixers from my testing process:

As a full-time product reviewer who specializes in kitchen equipment, I’m always on the hunt for tools and appliances that help home cooks and bakers feel more comfortable and confident in the kitchen. Over the past 5 years, I’ve tested hundreds of cooking tools—from nonstick pans to air fryers to paring knives—for outlets including Food Network, Food & Wine and Taste of Home. I have a degree in culinary arts from the Institute of Culinary Education, and before I started reviewing products, I spent years cooking in professional kitchens. For this piece, I also consulted Jürgen David, director of pastry research and development at the Institute of Culinary Education, and Joanne Chang, owner of Boston's Flour Bakery & Cafe.

Because KitchenAid mixers are often large and bulky (not to mention expensive), it's a purchase you want to get right the first time around. I kept this in mind as I decided which models to test, aiming to pick a variety of machines that would appeal to bakers with differing preferences and skill sets. KitchenAid makes stand mixers in two styles: tilt-head (when the bowl attaches to the machine's body and its head hinges backward) and bowl-lift (when the head is stationary and the bowl attaches to two arms that extend from the mixer's body). Each comes with its own benefits and drawbacks; whereas tilt-head mixers tend to be shorter, lighter and easier to store, bowl-lift models are heavy-duty machines with stronger motors. After meticulous research and consideration, I landed on five top models that vary in functionality, capacity, wattage and price.

To test basic functionality, I made a basic whipped cream in each KitchenAid stand mixer, during ... [+] which I took note of noise level and splashing.

To start, I took stock of each machine's size, weight and overall aesthetic. I then ran each mixer through a series of culinary tests using the three attachments included with every model—a flat beater, dough hook and wire whisk—assessing how efficiently and expertly they tackled four classic recipes. First up was whipped cream, a relatively simple task I did with the whisk attachment. Because I used both medium and high speeds, this test helped me evaluate how easy it was to switch between different speed settings when necessary. I also took note of the noise level and any splashing throughout the process. Next, I made a large batch of kitchen sink cookie dough (enough to yield 48 cookies) in each machine using the paddle attachment. Here, I wanted to see if the mixers were capable of evenly incorporating a variety of mix-ins: shredded coconut, walnuts, raisins, oats and chocolate chips. After the top of the batter appeared incorporated, I then examined the bottom of each bowl to see if any ingredients had pooled. After baking the cookies, I once again checked to see how consistently the mix-ins were dispersed.

To test how the mixers handled stiff dough, I then challenged them to a full batch of pizza dough (enough to yield two 14-inch pizzas). One of the most challenging parts of making pizza dough is not overworking it; you want to mix it long enough to activate the gluten, but if you overwork it, the dough will lose its elasticity and yield a bread-like texture. As each machine (equipped with the dough hook) kneaded together the ingredients into a sticky ball of dough, I also paid close attention to whether the stand mixers bounced around my countertop or became especially noisy when the machines were operating at high speeds.

My last recipe was decidedly more delicate. In each model, I made a traditional sponge cake batter, which requires gentle folding and can collapse if not mixed properly. In this test, I used the whisk attachment to mix egg yolks with sugar, gradually adding in flour; I then beat the egg whites until they formed soft peaks, which I eventually folded into the rest of the batter using the paddle attachment. As each model took on the batter, I noted how easily the two batters incorporated.

Throughout each test, I noted how easy it was to use every machine—more specifically, whether it was difficult to alternate between speeds, to remove the mixing bowl from the machine's body, to change attachments and to add more ingredients. It's also worth noting that all KitchenAid stand mixers carry a 1-year warranty (save for those in the Pro Line, which have a 5-year warranty).

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The KitchenAid Artisan earned the highest marks because, simply put, it offers everything you could want in a stand mixer. Featuring a 5-quart capacity, it's plenty big for standard baking recipes but compact enough to fit inside most kitchen cabinets. It's also easy to use, thanks to its intuitive tilt-head design and handy pouring shield that attaches to the top of the mixing bowl and prevents wet and dry ingredients from flying over the sides. And perhaps most importantly, this stand mixer truly excels at its job. Nothing I made in the Artisan, from whipped cream to pizza dough, came out over- or undermixed.

The Artisan is KitchenAid's bestselling stand mixer, and during testing, I could easily see why: It's an incredibly versatile, professional-grade machine that manages to be simultaneously powerful yet smooth. When I made whipped cream using the whisk attachment, medium-stiff peaks formed in under 5 minutes; even when alternating between medium and high speeds, none of the heavy cream splattered out. The mixer also made easy work of the kitchen sink cookie dough, thoroughly mixing and distributing all the mix-ins (shredded coconut, oats, raisins, chocolate chips and walnuts). The delicate sponge batter, too, was a breeze for the machine, and it yielded a tender, light cake.

A common complaint against subpar stand mixers is that they shake and bounce when mixing dense doughs. I noticed no such movement with this model. When mixing a batch of pizza dough using the dough hook, the Artisan remained steady and secure on my countertop—even on higher speeds. After kneading the smooth ball of dough for about 5 minutes, it was stretchy and springy; when I pushed my fingers into its tacky surface, the dough bounced back. Together, these qualities indicated that the dough was perfectly kneaded. After proofing the dough, I made mini pizzas that came out with soft (but not soggy) centers and crispy, golden brown edges.

For most home bakers, the Artisan is an unbeatable model. Thanks to its tilt-head design, it's easy to stop the mixer to check on your dough, add more flour or scrape down the sides of the bowl. I also appreciated how simple it was to swap out attachments without removing the bowl from the mixer, which is often necessary with bowl-lift models. The pouring shield deserves a mention, too. During testing, I was able to add dry ingredients to the running mixer without sending flour and heavy cream flying, thanks to this handy accessory. And last—but certainly not least—this mixer comes in 27 gorgeous colors, including iconic Empire Red. (For more details, here's my full KitchenAid Artisan Series Stand Mixer review.)

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For newer or occasional bakers who want a premium stand mixer but aren't quite ready to add a larger, more expensive model to their baking arsenal, the Artisan Mini is a fantastic option. Weighing in at 18 pounds, this mixer is the smallest of all the KitchenAid models—no bigger than a drip coffee maker. As a tilt-head mixer, it's a cinch to operate. And though it may be small (compared to other models, at least), it's an absolute powerhouse. During testing, it mixed cookie dough, pizza dough and cake batter just as expertly as bigger models. (You can read my in-depth review of the Artisan Mini here.)

While I anticipated before testing that I’d need to cut my dough recipes in half for this 3.5-quart mixer, I quickly realized that would be unnecessary. I was able to make full batches of each and, as evidenced by the final products, everything was mixed, folded, whipped and kneaded perfectly. That said, the mixing bowl was at capacity. Though nothing spilled over, the cookie dough seemed like it might overflow at times. The machine also started to bump around as I added in more mix-ins and the dough got thicker, and it bounced similarly with the sticky pizza dough. In the end, though, all my recipes came out flawlessly: The cake was moist and tender, the pizza dough was airy and crisp and the mix-ins were dispersed evenly in the kitchen sink cookies.

What sets this petite mixer apart from its larger siblings is its ability to tackle smaller quantities of ingredients—just enough bread dough to make a single loaf, for example, or a half batch of chocolate chip cookies. Whereas the larger models I tested struggled to thoroughly mix a few egg yolks or a single batch of cake batter, as the attachments couldn't reach far down enough into the bowl, the Artisan Mini had no such issue. What's more, I was able to make whipped cream using just half a cup of heavy cream in the mixer. If you’re just beginning your home-baking journey and experimenting with new recipes, the ability to make small batches is infinitely more valuable than the ability to make triple batches of cookies at once.

The Artisan Mini also comes with an attachment that's useful for all bakers—but especially newer bakers. Whereas most KitchenAid mixers come with a flat beater, the Artisan Mini includes a silicone-edged flex beater, which features a flexible fin that scrapes stray pieces of butter and dough from the sides of the bowl. When making cookies, cakes, muffins and the like, it's important to occasionally stop the mixer to manually scrape down the bowl to ensure all ingredients are thoroughly combined. But thanks to the flex beater, which I found to be incredibly effective, I didn't have to do it so frequently—a small but much-appreciated perk. For bakers who might not remember to tend to the sides of the bowl frequently, this benefit could be recipe-saving.

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Because bowl-lift models are typically heavier and more powerful than tilt-head mixers, these hefty machines are considered best for larger, stiffer mixtures. The Professional 600 Series 6-Quart Bowl-Lift Stand Mixer, a 29-pound behemoth with a 6-quart capacity, proved itself more than capable on this front. If you’re an advanced home baker who frequently takes on more ambitious baking projects—and you have the storage space this model requires—the Professional 600 is your model.

The Professional 600 is one of the largest models the brand makes. For my whipped cream test, I was able to mix 5 cups of heavy cream—and with zero splatter. In fact, the Professional 600 is so big, it struggled to mix small portions during testing. When I tried to beat together egg yolks and sugar for the sponge cake, the beater skimmed the top of the egg yolks, leaving behind a decent amount of sugar at the bottom of the bowl. My end result: an undermixed batter that yielded a collapsed cake. With the pizza dough, I had a similar experience. When I made a single batch in the mixer, flour accumulated at the sides and bottom of the bowl where the dough hook—or more specifically, the mass of pizza dough that enveloped the hook—couldn't reach. After I doubled the recipe, though, the dough hook had no problem kneading together the ingredients. Once the ball of smooth dough came together, its sticky surface quickly picked up all the flour that was lingering on the sides and bottom of the bowl. It whipped cream to soft, gentle peaks with impressive efficiency.

A cross-section of the kitchen sink cookies I made using the Professional 600 stand mixer.

What's more: When mixing the double batch of tacky pizza dough, the machine didn't bounce or budge at all, even on high speeds. I also found that the actual construction of the bowl-lift design lended the machine stability; whereas the head on tilt-lift models can hinge backward, the head on bowl-lift models is fixed. To lift and lower the Professional 600's bowl, you use a lever on the mixer's body that I found straightforward and intuitive. That said, even with the bowl fully lowered, I at times found it difficult to add ingredients and scrape down the sides of the bowl due to the attachments being in the way.

While newer home bakers certainly could learn the ropes on this stand mixer, it's best for more experienced bakers—those who routinely make multiple loaves of bread at once or who triple cookie recipes. Not only is this KitchenAid model one of the most expensive (it typically retails for $550), but it also requires a significant amount of storage space. Though it did fit easily in my tall kitchen cabinet, it required an entire shelf all to itself. The Professional 600 also isn't ideal for those who struggle to lift heavy things, as the unwieldy machine is difficult to move from the pantry to the countertop. If you’re capable of handling the mixer or plan to leave it out on your countertop, though, it will more than deliver.

KitchenAid Classic Series 4.5-Quart Tilt-Head Stand Mixer: This is a solid tilt-head mixer that tackled all tests with ease. However, it has a smaller bowl than the Artisan 5-quart mixer, which offers the perfect capacity for most home-baking projects. It also doesn't come with a pouring shield, which I found extremely effective at preventing ingredients from splattering out while mixing. Overall, this lacks the portability and convenience of the Artisan Mini and doesn't match the capacity or aesthetics of the Artisan 5-quart model. (The Classic also comes in only two colors: black and white.)

KitchenAid Professional 5 Plus Series 5-Quart Bowl-Lift Stand Mixer: This machine isn't all that unlike the Artisan: They have the same list price and accommodate the same amount of food, and they both performed well in testing. The main difference is the Professional 5 Plus is a bowl-lift model, which means it's bulkier and heavier and therefore harder to store. It also doesn't come with a pouring shield, which I found an especially useful tool.

White I considered testing the Pro Line Series 7-Quart Bowl-Lift Stand Mixer, I felt that it was too similar to the Professional 600 Series, with the main differences being price and capacity. I also decided against pitting the Commercial Series 8-Quart Bowl-Lift Stand Mixer against the others; while this model is surely powerful, it's designed for professional kitchens—not home-baking projects.

When browsing KitchenAid's various stand mixer models, here are the factors to keep in mind to help you pick the best machine for you.

KitchenAid stand mixers range in capacity from 3.5 quarts to 7 quarts. (While the brand does make larger models, they’re designed for commercial use). When deciding which capacity is right for you, consider how much you usually bake at once, as the size of the mixing bowl will dictate the quantity of food you can make. For most home bakers, a 5-quart mixer should do the trick. If you bake only occasionally and like to make smaller quantities of food—think half batches of chocolate chip cookies or a cup of buttercream frosting—the Artisan Mini might be a better choice. If you want a professional-grade machine that can mix up multiple batches of dough at a time, consider opting for a 6-quart (or even 7-quart) machine.

Just remember, bigger isn't necessarily better. "Just because they sell a large bowl doesn't mean you need a large bowl," says David. If, for example, you try to make a half batch of meringue in a 6-quart mixer, the attached whisk likely won't have enough substance to grab onto. David explains: "If the bowl is too large, the whisk can't effectively do its job because it can't reach the ingredients—it’ll just scrape the top."

KitchenAid mixers come in two styles: tilt-head and bowl-lift. In tilt-head models, the mixing bowl locks into the base of the machine and the head of the mixer hinges backward. When you need to swap out attachments or add more ingredients, you simply stop the machine from running and tilt the head backward. In bowl-lift mixers, the head of the machine is fixed and the mixing bowl is held by two arms that attach to the machine's body. To manipulate the dough or scrape down the sides of the bowl, an easy-to-use lever moves the bowl up and down; if you need to change attachments, you typically need to remove the bowl from the machine.

In general, tilt-head models are lighter, more streamlined and easier to use. Bowl-lift models, comparatively, are more powerful machines; thanks to their weight and design, they also tend to be sturdier, which is why they’re often recommended for bread bakers. "I find the bowl-lift models to be a little bit sturdier when making bread dough," says David. "The tilt head can jump loose while mixing tacky dough." Chang largely agrees: "Bowl-lift mixers are typically bigger and stronger," she says. That said, while she says she prefers that style at work, "For home use, I don't have a preference between the two."

The Artisan Series 5-Quart Tilt-Head Stand Mixer and the Professional 600 Series 6-Quart Bowl-Lift ... [+] Stand Mixer, side by side.

Even the smallest KitchenAid stand mixers require a decent amount of counter and storage space, so before you hit "checkout" on a model, make sure to assess how much room you’re able to dedicate to the mixer. If you’re short on kitchen space, consider the Artisan or Artisan Mini. While the Artisan Mini is the smallest, comparable to a coffee maker in size, the Artisan can also fit under most cabinets. Mixers like the Professional 600 require a significant amount of space—for example, a cabinet or pantry all to itself.

It's also important to take weight into account. KitchenAid mixers are heavy machines, ranging from 18 pounds (the Artisan Mini) to 29 pounds (the Professional 5 Plus). If you live in an apartment with weak pantry shelving, you might not want to place a 29-pound KitchenAid on it; it's also not advisable to buy a larger model if you struggle to lift heavy objects and want a model you can easily move between your counter and cabinets.

All KitchenAid mixers come with three attachments: a flat beater, a dough hook and a wire whisk. Beyond that, the included attachments vary by model. For instance, some mixers come with a plastic pouring shield that attaches to the top of the mixing bowl and helps stop ingredients from splashing over the sides while the machine is running. And whereas most mixers come with a standard flat beater, the Artisan Mini includes a silicone-edged flex beater, which features a flexible silicone fin to minimize bowl scraping.

Alongside the standard mixing tools, KitchenAid sells an incredibly diverse array of accessories and attachments that substantially expand the machine's functionality: a pasta press, a meat grinder, and an ice cream maker, to name a few. Because KitchenAid stand mixers have a universal power hub, all accessories that attach via the hub are compatible with every model and can be purchased through the KitchenAid website.

Like the best stainless steel cookware and Dutch ovens, KitchenAids don't come cheap—but as most home bakers will tell you, they’re worth the investment. Made in the U.S., these iconic appliances are built to last, thanks to their premium construction. While large-capacity, bowl-lift models can cost upward of $650, the KitchenAid Classic—a 4.5-quart tilt-head model—retails for $330. If you’re looking to save big, consider buying a certified refurbished model. Sold through KitchenAid's certified refurbished program, these gently used models are restored to like-new condition and carry much lower price tags.

On average, KitchenAid stand mixers carry a lifespan of 10 to 15 years. That said, their longevity largely depends on how frequently they’re used and how well they’re maintained. "A KitchenAid mixer should last you many years, as long as you’re not abusing it," says David. "Make sure you don't let it run too long, clean it after each use, let it cool off and dry it properly."

Chang echoes David: "Depending on the mixer and how often you use it, you should be able to use it over your lifetime—mine is 30 years old!"

A KitchenAid stand mixer is an incredibly versatile machine, capable of tackling all sorts of dough with efficiency. "You can do anything by hand, but it's nice to have the luxury of a machine that does the work for you," says David. "It's faster and more efficient than mixing anything by hand." Though a stand mixer makes a variety of tasks quicker and easier, they’re especially beneficial for kneading stiff doughs and aerating lighter ones. "With a mixer, you don't have to use as much muscle power," David adds. "Whipping things by hand is tedious and exhausting, but for cake batters and light and airy meringues, KitchenAid mixers are great for incorporating air."

If you’re not ready to invest in a brand-new KitchenAid mixer, consider perusing the company's robust collection of certified refurbished models. Through KitchenAid's certified refurbished program, the company offers unused or gently used products that are thoroughly inspected and restored to like-new condition. Not only is buying a refurbished model a great way to get a KitchenAid product at a discounted price, but it's also a sustainable shopping option. If you order directly through the company's website, each stand mixer comes with a 1-year warranty.