Stand Mixer

Before you read: I work with Waring Commercial as a consultant, and the stand mixer I pick is a Waring. When you buy through my links I may earn a small commission at no extra cost to you. So you can judge for yourself, I've also suggested two good alternatives at lower prices.

Which one should you buy?

Most home bakers will be very happy with a 4.5 to 5-quart tilt-head mixer; go bigger and heavier only if you bake in real quantity. Here's what I'd point you to:

Kneading bread dough by hand is lovely once in a while. There's something very calming about it. Doing it every week is hard work. A stand mixer does the heavy jobs, from pizza dough and brioche to stiff meringue, while you get on with the next step.

It's a big purchase, though, and it takes up a fair bit of counter. So it's worth buying the right size for how you actually bake, not the one that looks most impressive in the shop.

What makes a stand mixer strong

"Planetary" means the beater spins on its own axis while it also travels around the bowl, like a planet going round the sun. That way it reaches every part of the bowl and you scrape down less.

When it comes to power, wattage on the box tells you less than you'd think. What matters for stiff bread dough is torque: turning force at low speed. That comes from the motor and, just as much, from the gears that carry the power to the beater. A well-geared mixer at modest wattage will knead happily where a high-wattage one with a weak drive strains, gets hot and cuts out.

Bowl size is the other thing people get wrong. No bowl is usable right to the brim. Take roughly 2 quarts off the number on the box to get a realistic working capacity. For regular bread or pizza dough, a bowl of at least 5 quarts is sensible; 7 quarts is for double batches and big families.

Waring Luna WSM7L at a glance

Waring builds this for foodservice kitchens. That shows in the heavy, gear-driven build, but it's a newer name in home kitchens than KitchenAid, which has decades of home bakers behind it.

What to look for in a stand mixer

• The right bowl size. 4.5 to 5 quarts suits most home bakers. Remember you'll really use about 2 quarts less than the label.

• Torque, not watts. A sturdy gear drive matters more for bread dough than a big wattage figure.

• Height. Measure under your cabinets. Tilt-head mixers need extra room to open.

• Weight. Heavy mixers stay put on the counter while kneading but are a pain to move. Plan for it to live out.

• The three basics in the box. Paddle, whisk and dough hook. Everything else is optional.

• Know the kneading limits. Some home mixers ask you to knead only on low speed and for a few minutes at a time. Read the manual before you buy if bread is your thing.

Measured against that, the Waring has the big bowl and the solid gear-driven build, but at 17.7 inches tall, about 40 pounds and around $700, it's more machine than most home kitchens need.

Who it suits, and who should skip it

Good for you if

• You bake in quantity: double batches, several loaves, big family gatherings

• You want a heavy, gear-driven commercial build

• You have counter space for a mixer that stays out, and about 21 inches of headroom to tilt the head

Skip it if

• You bake cakes and cookies most weeks and bread now and then: the KitchenAid Classic costs about half as much

• Your cabinets are low or your counters are crowded

• You'll need to lift it in and out of a cupboard: 40 pounds is a lot of mixer

How to get the best from it

Bread and pizza dough

Use the dough hook on a low speed. Higher speeds don't knead faster; they just strain the motor and throw dough up the hook. The dough is ready when it's smooth and springs back when you poke it.

Creaming and cakes

Use the flat paddle on medium for butter and sugar. Stop and scrape the bowl once or twice; even a planetary mixer leaves a little at the bottom.

Meringue and cream

Switch to the whisk and start slow, then go fast. With a big 7-quart bowl, a small quantity (one or two egg whites) may be too shallow for the whisk to catch. Make a bigger batch, or use a hand mixer.

Use the splash guard

Add flour through the feed chute with the mixer on low, and you won't end up wearing it.

Cleaning and safety

• Unplug it before you change attachments or reach into the bowl.

• Bowl, paddle, whisk and hook are dishwasher-safe. Wipe the head and base with a damp cloth.

• Keep hands, hair and spoons out of the bowl while it's running.

• If it cuts out on stiff dough, that's the overload protection. Let it cool before you start again.

• Lift with care. Two hands, bend your knees.

The one rule

Low speed for dough, every time. Your mixer will last far longer.

Questions people ask

What size stand mixer do I need?

For most home bakers, 4.5 to 5 quarts. Go to 7 quarts if you regularly make double batches or several loaves. Remember the usable space is about 2 quarts less than the label.

Is a higher wattage stand mixer better?

Not necessarily. Torque and a sturdy gear drive decide how well a mixer handles dough, not the wattage figure.

Tilt-head or bowl-lift?

Tilt-head mixers are easier for adding ingredients and swapping attachments, but need headroom. Bowl-lift mixers tend to be sturdier for big doughs and fit under cabinets better.

Do I need a stand mixer, or is a hand mixer enough?

For cookies, cakes and cream, a hand mixer is enough. A stand mixer earns its space if you make yeast dough often.

Can a stand mixer knead bread dough?

Yes. Use the dough hook on low, and check the manual for any time limits.

Bake with it first

My New York Style Pizza Dough.

Updated October 2026. Prices change often, so check before you buy.