Dee Randall wrote:

> Reading in a Cook's Illustrated 2003 about the performance differences
> between both KitchenAid handheld and standing, they did side-by-side tests
> on whipped cream, egg whites for meringue, cookies, cakes and butter cream
> frosting.
>
> "Our conclusion: The standing mixer offers greater flexibility and
> versatility. (It's dough hook is ideal for kneading bread, something a
> hand-held mixer can't do.) ...
> We found however, that with some adjustments for time and technique, the
> hand-held mixer generally yheilds baked goods that are identical to those
> prepared in a standing mixer."

It's interesting that they used it for egg whites, cookies, cakes and butter
cream frosting, say that results for those things are virtually identical and
then say that the stand up model is more versatile because the dough hook is
good for kneading bread.

I bought a decent stand up model a few years ago. I am not even sure where it
is now. I stuck it in a closet somewhere because I didn't have room in the
kitchen for things I don't really need. I have only made one batch of bread in
the last two years and did that by hand. My hand held mixer has been able to
handle everything else I need a mixer for.