I’ve asked here and elsewhere for dishwasher recommendations and the overwhelming response everywhere is to go with Bosch. I understand the differences between the different grades or series of Bosch dishwashers in terms of features, but I was wondering if anyone who has experience with a few different models could tell me how big a deal the differences really are when it comes down to the only two things I care about: cleaning dishes well and not breaking down.
For example, it seems like the only appreciable difference between the Bosch 500 and 800 Series is the CrystalDry technology. Is the 500 series really that bad at drying? (If the dishes are very clean but there are tiny bits of water in concave surfaces, it’s not that big a deal to me. If they’re dripping wet, or if water collecting over time results in technical problems, it is.) And does the door popping open at the end in the 500 Series really make that model’s condensation drying work a lot better than the 300’s? I live in a pretty dry climate, so I’m thinking it might.
Also, is the 500 Series, or even the 800 series, significantly better than the comparably priced top-end Kitchenaid? They seem to be almost the same machines at this point, except that the KA has more sprayers and uses conventional drying. Bosch’s choice in the 800+ Series to dry dishes through a heat-generating chemical reaction with aluminum crystals at the back of the dishwasher tub seems like a weird and somewhat creepy overdesign to me. What’s wrong with normal dishwasher drying systems that Bosch won’t use them? And is Kitchenaid really that much more prone to problems? The last Consumer Reports assessment rated KA as slightly better than Bosch in terms of service calls in the first year, but Consumer Reports has led me astray before, so I take most things in there with a grain of salt.
Any explanations, experiences, or opinions would be most appreciated.
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