I bought an Electrolux 2 months ago and I’m VERY happy with it. I make bread constantly and that proved to be too much for my KA 600 Pro, which broke as a result. IMHO, if you’re a frequent bread baker and working with stiffer bread doughs (like Rose’s Jewish Rye), you’re eventually going to run into a problem using KA, Viking, or Cuisinart machines.
I didn’t find the Electrolux hard to operate ~ it’s just an entirely different set-up from what most people are used to. The one criticism I read (and I confirmed when I received it) is the operating manual isn’t great but I still managed to figure it out. It’s a powerful machine and it easily handled a double batch of dough that taxed my KA to the max.
Pros: Huge work bowl, attachments can be washed in the dishwasher, and it has a lower profile than other stand mixers so it’s easier to store.
Cons: I personally prefer the spiral dough hook on my KA to the C-shaped hook on the Electrolux….but that’s the only “drawback” I’ve found…so far.
I also haven’t used it for anything but bread so I have no idea how it handles cake batter and whipping egg whites. My husband managed to fix my KA so I do all my non-bread mixing in that.