The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

KA 600/620

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JIP's picture
JIP

KA 600/620

So I was in Williams Sonoma (I cannot afford to shop there I jus go in and wish I could) the other day and I saw a KA Professional 600 mixer for $399 wich is pretty much the standard everywhere but I also saw the 620 Limited edition  whatever that means they looked identical but the 620 was $899 I really need to know what in the world makes a 6 quart mixer $899.  Hell, for that price you could probably geat a small, used, mabye, 10 qt commercial mixer but a 6 qt KA for that what gives does anyone know.  Just remember all this is rhetorical because I can't afford $399 let alone $899 just wondering. 

SDbaker's picture
SDbaker

I waited for a long while before buying my KA Pro..wanting a stainless steel finish.  As luck would have it, the limitted edition stainless steel verision came out just after.  I wouldn't spend that much money and noticed no power differences.  The WS staff didn't really  have an answer.

I believe the wisk is stainless steel - and anyone who owns a KA with the standard aluminum wisk is befuddled why anyone would want attachments that cannot be placed in the washing machine!   The limtted ed. wisk is also much larger with more spokes - perhaps whipping egg whites is faster.

 SDbaker

breadnerd's picture
breadnerd

Don't they have really cute $500 toasters?  :)

 

I think it's a WS thing, some people will by the 899 mixer just because it's the most expensive, ha ha! 

SDbaker's picture
SDbaker

 Update on my investigation of the KA620.  I went to the local William Sonoma and they started to say it was more powerful than the 600..until I pointed out the wattage label was the same.  I think they were headed down the "bigger" path but I pointed out the bowl is the same size.  The wisk is larger/more spokes which will lead to a faster egg white bloom, but for 400 More dollars..I'll just spend another minute whipping.  I basically had to ask them to print out the stats for both and go down the list line by line.

 It comes down to the finish.  The 600 pro line can easily cover up imperfections in the metal.  The 620 has to have a perfect metallic clad.  They look Very cool, but for the money I saved, I can go to more bread classes..

 SDbaker