Pinny saidI have high high cabinets so I am not worried about the space. I just don't want to look like I am running a factory out of my kitchen. I bake and cook daily and I am tired of having forearms like Siberian women plus I want my cookies to have a smoother consistency. Some of the fancier shit I make has batter that is just too thick to mix by hand.
Just get the 6-quart. You've demonstrated by your angst over it here that only the best will do. Remember, too, that all those great accessories you'll be getting, that plug into the power take-off port up front, will benefit by that extra 100 watts of motor power.
I wouldn't waste money on some special finish or anniversary model, though. All that really matters is the motor wattage, as a Kitchenaide is owned for decades, when trendy colors are long passè. I remember when Avocado Green and Harvest Gold were all the rage in kitchens.
Get classic white enamel, which everyone knows makes for more sanitary cleaning afterwards, the only thing a chef should really be concerned about. Even stainless is hard to clean, and I saw a copper Kitchenaide in Williams-Sinoma the other day that I thought would make for hideous upkeep. Is this a fashion statement, or a serious working kitchen tool?