Ankarsrum Mixer Review by America's Test Kitchen (2026)

So you're thinking about buying a stand mixer — but you're not sure if the Ankarsrum is really worth it?

Good news: America's Test Kitchen already tested it for you. These are the people who test kitchen gear for a living, with no brand bias. And their verdict on the Ankarsrum might surprise you.

Here's everything they found — broken down in plain English. 👇

🎬 Watch the Full Review

The episode is called "Are These Expensive Gadgets Worth It? | Gear Heads" — and the Ankarsrum segment starts at 15:08.

👉 Tip: Skip to 15:08 to jump straight to the Ankarsrum review.

🤔 How Is Ankarsrum Different from KitchenAid?

When the testers first unboxed the Ankarsrum, they were genuinely confused. It looks nothing like a traditional stand mixer.

Here's why:

• 🔴 KitchenAid: Motor sits on top. The attachment spins inside a fixed bowl.
• 🟢 Ankarsrum: Motor sits in the base. The bowl itself rotates around the attachment.

That rotating bowl motion is actually much closer to how you knead dough by hand — which leads to better dough development and a more consistent result.

💪 The Secret Ingredient: Torque

Here's the quote that stood out most from the test:

"With a stand mixer, it's all about torque."

What does that mean in plain English?

• KitchenAid uses speed to push through dough
• Ankarsrum uses raw twisting power (torque) to work through it

The difference shows up most with heavy doughs — like bagels, whole wheat bread, or pizza. The Ankarsrum handled stiff bagel dough without any strain, overheating, or slowdown. It just... worked.

⚠️ The KitchenAid Limitation Most People Don't Know About

This one surprised a lot of people in the comments.

KitchenAid actually recommends not kneading above speed 2 — to protect the motor from damage.

That means:

• You're limited in how fast you can mix
• Heavy dough puts real stress on the motor
• Over time, frequent bakers risk burning it out

The Ankarsrum has no such restriction. It's built for heavy, frequent use — and the manual even dares you to try to break it.

✅ What Ankarsrum Does Better

Here's a quick summary of the advantages America's Test Kitchen highlighted:

• ✅ No speed limits — knead at any setting without worrying about motor damage
• ✅ Handles large batches — great for 4+ loaves at once
• ✅ Built for long sessions — no overheating, no slowdown
• ✅ Stays put — doesn't shake, walk, or vibrate across the counter
• ✅ Open bowl design — easy to watch the dough and add ingredients mid-mix

🔧 What Attachments Does It Come With?

One concern people have is: "Will I lose versatility switching from KitchenAid?"

The answer is no. Ankarsrum offers a full range of attachments, including:

• 🍝 Pasta maker
• 🥤 Blender
• 🌾 Grain mill
• 🍦 Ice cream maker
• And more

💰 How Does the Price Compare?

The Ankarsrum is priced very close to a high-end KitchenAid Pro model.

So the real question isn't "Is it expensive?" — it's "Which one gives you more for the same money?"

Based on the test results: Ankarsrum wins on durability, dough performance, and long-term reliability.

🏆 Final Verdict from America's Test Kitchen

Their conclusion was clear:

If you bake often — especially bread, pizza, or bagels — the Ankarsrum is worth every penny.

• Better torque for heavy dough
• More durable design
• No motor limitations
• Comparable price to KitchenAid Pro

💬 What Real Bakers Are Saying

After the video went live, the comments section filled up with real bakers sharing their experiences. Here are some of the most common ones:

"After having three KitchenAid mixers fail, I bought an Ankarsrum. I do not regret it."

"I burned out multiple mixers. This one is a beast."

"My grandmother's Ankarsrum lasted over 40 years."

"KitchenAid struggles with 2 loaves. Ankarsrum handles 4 easily."

"If you make bread, this is the machine to get."

"It's quieter, stronger, and built to last."

These aren't paid reviews — they're from everyday bakers who made the switch.

🙋 Is the Ankarsrum Right for You?

Yes, if you:

• Bake bread, pizza, or bagels regularly
• Make large batches
• Have burned through mixers before
• Want a machine that lasts decades

Maybe not, if you:

• Only bake occasionally
• Mostly make light batters or whipped cream
• Prefer a more traditional mixer design

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