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Bowl Access
There are two types of stand mixers. Tilt-head mixers have a bowl that attaches to the base and a hinged head that can be tipped back to access the bowl. Bowl-lift mixers have a mechanism that allows you to lift and drop the bowl, and the bowl is held suspended during mixing. Bowl-lift mixers require less height since the head doesn’t need space to tilt up, but they often have larger bowls and can take up more counter space.
Standard size is 4.5–5.5 quarts, which is plenty for making a loaf of bread or batch of cookies. If you frequently make large batches, you might want to opt for a larger 6 quart or 8 quart model.
If you want your stand mixer to be more powerful than a hand mixer, look for a mixer with at least 250 watts of power. However, don’t get too wrapped up in wattage, since that number actually describes how much power the motor consumes, not produces.  Higher quality motors will do more mixing with less power.

Mixing action The best mixers use planetary action mixing, meaning the beaters spin in one direction while revolving around the bowl in the opposite direction simultaneously. This facilitates the most uniform and thorough mixing. Make sure the mixer has a good range of speeds (6 is plenty), and a slow start feature will prevent the dreaded “poof” on startup. Bowl type Many mixers come with standard metal bowls, but some have glass bowls that include measurement markings, allow for visibility of ingredients, and are microwaveable. Accessories Make sure the mixer comes with the most commonly used attachments: a whisk, a paddle, and a dough hook. Good mixers will also have a universal plug that allows for the attachment of extra accessories like meat grinders, ice cream makers, peelers, and even pasta makers.