Not sure I agree that today's Kitchenaid is a worthy brand. I have a Hobart era Kitchenaid K5-A that kndeas batch after batch of dough without overheating. It has a solid metal body and is built to commercial standards. Modern KA's are find for occasional use but don't depend on them to crank out batch after batch of dough. Hobart still makes a great 5 qt mixer, their N50. it's NSF rated, has a gearbox rather than a rheostat for speed control and only a $150 more than the KA above.