The current issue, Nov/Dec 2005 (issue # 77) of Cook's Illustrated magazine has a great review of stand mixers. It's especially pertinent to bread makers since dough working was one of the tests. It's worth a look if you are in the market for a new or first mixer.
The issue I have with Cook's Illustrated is that their criteria are often detached from reality. For instance, they picked an $80 All-Clad cake pan as their best choice over a list of fine pans. Everyone knows that stainless is a poor heat conductor. They said that cakes stuck to aluminum cake pans, including the brands that I use. I don't have a problem with cakes sticking to the pan, and therefore spending $80 on a stainless pan seems ridiculous. Furthermore, you are way out of luck if you want to make anything but a small round or square cake because All-Clad has an extremely limited line of pans.
BTW, membership is required to read articles online.
so go to the library or barnes and noble
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