KitchenAid KSM6573COB Professional 6000 HD 6-Qt. Bowl-Lift Stand Mixer

Yes, for the right buyer. The KitchenAid KSM6573COB Professional 6000 HD 6-Qt. Bowl-Lift Stand Mixer ranks #2 in our Best Stand Mixers list. Its biggest strength: 1.3 HP rating provides more sustained torque than the 575W Pro 600 for stiff dough and large batches. The main caveat: height clears most standard upper cabinets by only a narrow margin.

The main trade-offs owners and reviewers point to: height clears most standard upper cabinets by only a narrow margin; price sits well above the tilt-head Artisan for buyers who don't need bowl-lift capacity; 9,600 ratings is solid but smaller than the Artisan's community size.

1.3 HP motor with bowl-lift design, 6-quart stainless bowl, Spiral dough hook, flat beater, and wire whip included and 10 speeds.

Worth comparing: KitchenAid Artisan 5-Qt. Tilt-Head Stand Mixer, KitchenAid KP26M1XER Professional 600 Series 6-Qt. Bowl-Lift and Cuisinart SM-50CRM Precision Master 5.5-Qt. 12-Speed Stand Mixer. Each ranks near it in our research for a slightly different buyer.

It's sold on Amazon. Prices and stock change often, so check the current listing before you buy, our link takes you straight to it.

The bowl-lift design clamps the bowl onto a yoke from below, holding it against the dough hook with mechanical force. The tilt-head design holds the head in position with a spring-loaded latch. Under stiff bread dough resistance (especially at 50%+ hydration or with large batch sizes), the tilt-head's spring latch can flex slightly, reducing the precision of the dough hook's path through the dough. Over years of heavy bread baking, this flex can worsen. Bowl-lift models (KitchenAid Pro 600, KitchenAid Pro 5 Plus, Cuisinart SM-70) hold the bowl rigid regardless of dough resistance, producing more consistent kneading on dense or very wet doughs. For bakers making bread once per week or less in standard quantities (one loaf at a time): the flex difference is rarely noticeable. For bakers making 2+ loaves several times per week in heavy dough: bowl-lift is the correct design.

For a standard stand mixer at speed 2 (the correct bread-kneading speed on all KitchenAid models): 7 to 10 minutes for a standard sandwich loaf at 65% hydration. Signs of proper kneading: the dough pulls completely away from the bowl sides and wraps around the hook in one cohesive mass, the surface is smooth (no surface tears when pulled), and the windowpane test (stretching a small piece thin until translucent) holds without tearing. For high-hydration artisan dough (75%+ hydration): the dough will not fully clear the bowl sides and the hook will appear to just fold the dough rather than kneading it, this is normal for wet dough and 10 to 12 minutes at speed 2 is appropriate. Speed 2 is always the correct speed for bread in any KitchenAid, higher speeds add heat and develop gluten too fast.