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What We Learned
Powerful Blenders Resulted in Less Fibrous, Smoother Results
Serious Eats / Emily Dryden
One of the most practical uses of a hand blender is blending soups until they're silky-smooth, right in the cooking pot. It lets you avoid the fuss of transferring a piping-hot liquid into a standing blender and minimizes the chance of ending up with soup on your ceiling (the steam generated by a lidded blender's vortex can be very, very powerful).
We chose to blend celery soup for our testing, and we intentionally left the fibrous celery unpeeled and in large chunks to really push these stick blenders to their limit. This proved to be a difficult challenge for all the models.
We had each one blend 300 grams of soup, with equivalent proportions of liquid to solid, for two minutes total (with one minute of rest in between, to respect the manufacturers' one-minute-max run-time rule). After blending, we passed the soup through a fine-mesh strainer, while pressing on the solids to extract as much liquid as we could. We then weighed how much pulp was left behind.
The results of the test were split. Three of the units'the Breville, the Philips, and the All-Clad Cordless'left less than 20 grams of solids behind in the strainer, making them the clear top performers.
The All-Clad corded blender turned the soup into a fine and silky purée in a flash, but after lifting the blender out, we discovered some fibers trapped in its vents, leading to a total of 44 grams of remaining solids. Not a deal-breaker by any measure'you could fix this by cleaning the vents with a spatula periodically during the blending process'but this still put it in last place out of our four recommended models. The Hamilton Beach just barely edged it out, with 39 grams of solids remaining.
Three other units struggled, leaving over 100 grams of vegetable matter in the strainer, and one model completely failed, leaving more than 200 grams of pulp for the compost pile (and some extremely watery soup to eat). To our surprise, the immersion blender that performed the worst was the most expensive model of the bunch.
Serious Eats / Emily Dryden
For our second purée test, we used each immersion blender to blitz one can of drained chickpeas with one-third of a cup of water, along with five drops of blue food coloring. We timed each one to test how long it took for the blue dye to become evenly distributed throughout the purée. The dye also helped us judge the texture of each purée.
Our winning immersion blenders came out on top again, creating an almost perfectly silky-smooth purée with uniformly distributed dye. The All-Clad corded blender was the fastest, whipping up a bean purée in just 14 seconds. Some others weren't far behind; All-Clad's cordless model finished the job in 17 seconds, while the Breville and Hamilton Beach each took 20 seconds.
The models with blade guards of smaller diameters struggled to blend all the beans, leaving whole chickpeas behind even after a full minute of blending. When we finally gave up, they still had whole beans trapped under the blades.
Units with Wider Blade Guards and Larger Vents Created Strong Vortexes
Serious Eats / Emily Dryden
We tested how each immersion blender performed at crushing one pint of ice with one cup of water. If your morning routine is anything like mine, it probably involves dragging a blender out of the cupboard to load up with frozen bananas and yogurt. If that habit could be simplified through the use of a compact immersion blender, that alone would make it a useful investment.
The ice-crushing test we set up took the smoothie-making task into overdrive, demanding that the machines work their way through a packed container of dense ice cubes, with just enough water to get things moving. We tested not only how quickly each blender chewed its way through the frozen chunks, but also the consistency of the final slush.
Some models struggled with consistency more than others, leaving big chunks behind. The All-Clad corded version, along with one other model, blended the ice to the finest and most uniform consistency in about 20 seconds. The Breville had trouble when we used a plastic deli container as the vessel, but when we reran the test using Breville's provided container, it blasted the ice in just 11 seconds. Two models left unblended ice cubes behind, even after 45 seconds.
We were surprised to see that our budget pick outperformed many of the more expensive models, though it did begin to feel very warm after just one round. To evaluate its durability, we put the Hamilton Beach through a stress test, blending round after round of ice'not something we'd ever recommend doing in real life. Aside from a faint electrical smell coming from the motor, this lightweight held its own, so we feel confident it can handle your next frozen daiquiri without too much risk.
The biggest variation from one model to the next was an issue we hadn't thought about'mess. Once again, we noticed that the units that had wider blade guards, with larger vents on the side, performed the best. Those models easily pulled the ice and water into a vortex, cleanly moving up and down in the containers as they churned. Meanwhile, the models with narrower blade guards had difficulty drawing water and ice to the blade; they required more up-and-down movement in the cups, resulting in excessive spilling and splatter.
Blenders with Narrow Blade Guards Struggled to Whip Cream
Serious Eats / Emily Dryden
For a quick and easy whipped cream'like topping to finish a sundae, an immersion blender is the perfect tool.* It's much faster than whipping cream the traditional way, and easier than setting up a stand mixer or handheld electric mixer. We wanted to test each immersion blender's competence at processing one and a half cups of cream, timing how long each model took to do it, and judging the final consistency of the product.
Technically, you can't whip cream without aerating it via a whisk, either handheld or attached to a stand mixer. The flat blade of an immersion blender (or food processor) introduces almost no air at all, creating something more accurately described as soft butter.
All the blenders were able to fully process the cream in well under a minute. Our winning corded All-Clad was once again the fastest, yielding an even texture after only 20 seconds, with the budget Hamilton Beach not far behind at 32 seconds. The slowest models took nearly a full minute, mostly following the trend we'd noticed'head shape matters above all else in immersion-blender performance.
The immersion blenders with narrower blade guards began struggling with the task as soon as the cream had begun to thicken. This led to an overall slower processing time, along with spatters and uneven consistency. These lesser models ended up with a layer of liquid cream floating right on top, and any attempt at incorporating it with the immersion blender risked over-processing the rest.
The models with wider head shapes and larger vents spun the cream within the container more evenly, resulting in better consistency in the final product.
Different Blending Styles Had Different Results
Serious Eats / Joel Russo
For our final test, we decided to pit the Breville and the All-Clad corded stick blender, two of our highest performers, against each other in a very specialized task: making Thai curry paste. This is a job that's best suited to the forceful smashing power of a mortar and pestle, but for convenience's sake (at the cost of slightly worse results), it can also be done in a food processor or a high-speed blender.
Left: the curry paste made by the All-Clad corded blender, which chopped up the tough ingredients but left behind longer strands of fiber, along with seeds. Right: the paste made by the Breville, which fully minced everything, with only the pepper seeds escaping its blades.
Serious Eats / Joel Russo
What emerged was interesting, in that it revealed how differently the two blenders work. Like a traditional blender, the All-Clad creates a vortex, pulling foods and liquids down into the blades before ejecting them again. This can make it very powerful and quick, but its effectiveness relies on having enough liquid to make the flow of the vortex possible.
With the much drier ingredients of a curry paste, the All-Clad had a harder time continuously processing. It got there, kind of, but even after lengthy blending, there were still visible long strands of fibers in the paste.
The Breville, on the other hand, is deliberately designed to avoid that vortex. Instead, it acts more like a hammer (for lack of a better comparison), requiring more of a manual up-and-down motion that plunges it in and out of the food until its job is done. Once we understood this design difference, we found that the Breville did an impressive job of mincing these fibrous and dry ingredients to a fine consistency.
What to Use an Immersion Blender For
Dos
Donts
The Criteria: What to Look for in an Immersion Blender
Serious Eats / Emily Dryden
The most important quality of an immersion blender is its ability to blend things. In a perfect world, an immersion blender would be able to execute the same tasks as a full-sized blender, from silky cauliflower purée to smooth nut butter.
Unfortunately, there are inherent limits to what an immersion blender can do. The manufacturers of every model we tested warned that the units should be in continuous use for only a minute at a time, to avoid overheating the motor. This automatically rules out some full-sized-blender tasks, such as cooking soup in a blender from start to finish. But for any briefer tasks, we wanted a hand blender that could hold its own.
We also looked for immersion blenders that were comfortable to hold and operate. Since an immersion blender is not stabilized, like similar blending and puréeing tools, it needs to be easy to grip and operate with one hand. We took note of the design of the trigger, as well as the circumference of the shaft: Models with wider shafts were unwieldy, while those with tapered grip designs were easier to hold for testers of all hand sizes.
Given that it's a tool you'll reach for again and again, an immersion blender needs to be easy to clean. All but one of the models we tested had a detachable blending wand, making them easy to wash without fear of getting water in the motor housing; several of the blending wands were also dishwasher-safe.
Variations in blade design made some models simpler to clean than others. The best required little more than a quick rinse to remove thick purées from the underside of the blade, while the worst left behind a dangerous tangle of vegetable fibers and sharp metal.
Our Favorite Immersion Blenders
What we liked: The All-Clad Stainless Steel Immersion Blender often produced results comparable to those of a countertop blender. It easily demolished tough celery for soup, though it did leave a few stray fibers trapped in its vents. It accomplished lightweight tasks, like processing the cream and making mayonnaise, almost instantly, but difficult jobs, like ice-crushing and puréeing beans, were done nearly as fast.
This model has the widest blade guard of all the ones we tested, with a diameter of three inches, resulting in a readily exposed blade that's capable of easily chopping and blending thick or tough items. It also has large vents, which produce a vortex while blending liquids. It comes equipped with an extra-long, five-foot power cord, giving you room to maneuver in your kitchen. There's an easy-to-use dial at the top for adjusting the speed, and even a turbo button if you need to kick it into high gear.
And, while this was the heaviest of the immersion blenders we tested, at two and a half pounds, we mostly appreciated its form: The tapered grip was easy to hold, and the nine-inch blending wand meant you could reach deep into a large pot without much trouble.
What we didn't like: Although the twist-off blending-wand design on the All-Clad has arrows to illustrate which direction to turn, we much preferred the release button some other units had for quick removal. Once removed, the blender wand is not dishwasher-safe, and is, in fact, hollow. The manufacturer warns against water entering the wand, so extra careful washing is necessary. (Through long-term use, we've discovered just how stinky it can become if you do get dirty water in there.) This model does not come with any attachments, but a whisk attachment is available for purchase separately.
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Key Specs
Serious Eats / Emily Dryden
What we liked: The Vitamix Immersion Blender was so powerful that, at its highest setting, it pureed the celery soup almost entirely, leaving less than three grams of solids in the strainer. It created deep vortexes that drew food in quickly and made short work of incorporating food dye into the chickpeas. We really liked the plastic-tipped blade guard, which made it safe to use in more types of containers without fear of scratching nonstick or enameled cast iron cookware. We also appreciated how easy it was to swap between all five different speeds by pressing a single button, which was helpful when blending smaller volumes. When on its highest setting, we found it was able to fully purée soups while still in the pot, cutting out the need to blend in batches. (Note: We received this item as a press sample, but all of our opinions are our own.)
What we didn't like: At times, the vortex this immersion blender produced was too powerful, causing the soup to sputter and spit as it was dragged down below the blade guard. That was easily rectified by just blending larger amounts at a time. We also found that it shredded the ice into snow so fast that it blocked up the blade guard and took a little muscling to crush everything. Additionally, fibrous ingredients can block this blade guard's vents.
Key Specs
Serious Eats / Jesse Raub
What we liked: We're fans of a lot of the Breville gear we test, and the Control Grip Immersion Blender is no exception. It's rugged and has a nicely designed ergonomic grip and an easy clip-on blending shaft.
It also comes with a boatload of accessories, making the price seem reasonable in comparison with our other top picks. Not only do you get the blender itself, but you also get a whisk attachment, a mini chopper, and a spacious blending jar. The mini chopper nests neatly inside the blending jar for storage, while the lid does double duty as a nonslip base during blending.
The Breville excelled at all of our tests. For those of you who read an earlier version of this review, you may remember that this wasn't our initial impression. But, as described above, further testing has led us to conclude that success with the Breville Control Grip depends on understanding how it works'when you do, you won't find much that it can't do.
Unlike other immersion blenders that create a vortex to suck the ingredients down into the spinning blades (just as a countertop blender does), the Breville is designed to not make a vortex. This eliminates one of the more annoying features of stick blenders, which is that they suction themselves stubbornly to the bottom of the vessel. To blend properly with the Breville, you have to move it all around, and up and down. That's not particularly difficult to do, especially since you don't have to fight against those suction forces.
What we didn't like: If you're short on space, all those accessories could be more of a nuisance than a perk.
Key Specs
Serious Eats / Emily Dryden
What we liked: At just over one and a half pounds, the lightweight Hamilton Beach 2-Speed Hand Blender held its own next to much more expensive models in multiple rounds of testing.
The two-and-a-half-inch-wide blade guard, coupled with large vents, created a considerable vortex, making quick work of purées, whipped cream, and even ice. It blended soup as well as some other serious contenders, but at a fraction of the cost. Its petite design and nonslip grip make it comfortable to hold'it's a tool you'll reach for without a second thought.
The Hamilton Beach also comes equipped with a whisk attachment for batters and egg whites, and a three-cup chopper attachment perfect for nuts and garlic. The attachments and the blending wand are top-shelf dishwasher-safe. The blending wand is eight inches long, allowing you to reach deep into various containers.
What we didn't like: We're unsure of its longevity against tough tasks, such as blending ice for smoothies. The twist-off blending wand never felt particularly secure, and it doesn't click into place or provide any other indication that it's been securely attached.
Key Specs
Serious Eats / Emily Dryden
What we liked: A cordless immersion blender may not sound like much, but in practice, it's quite a nice feature. Anyone who's ever switched from a plug-in drill or screw gun to a battery-powered one knows what we're talking about'being free to wield the tool without having to be tethered to the wall or worry about what obstacles a cord might get snagged on is a significant improvement. Given that kitchens are filled with flames and hot liquids and other accidents waiting to happen, eliminating that cord is more than just a convenience; it's a safety feature.
All-Clad's cordless immersion blender performed beyond our expectations. When we first powered it up, we weren't all that impressed; it seemed weak, especially compared with its plug-in counterpart. But when put to the test, it excelled, keeping pace with the other top picks. It made a nicely smooth and silky soup well within the two-minute time limit, crushed ice in 25 seconds, and thoroughly puréed the beans with food coloring in a mere 17 seconds.
Its charging base requires a permanent spot on your countertop, which may not be ideal for smaller kitchens, but if you do have the space, it's great to have a blender always at the ready. As convenient as immersion blenders are compared with countertop ones, most still require being dug out of a drawer or cabinet, and the power cord unwound and plugged in before you can use it. With All-Clad's cordless blender, you can just grab it, clip the blending shaft on, and go.
We also liked the cordless All-Clad's safety lock, which requires you to tap the top button before pressing the trigger; if you don't hit the trigger soon after unlocking the blender, the unit will lock itself again, and the trigger won't work. This is an important precaution on a cordless blender since you can't just unplug it for safety's sake before you start monkeying around near the blades. An accidental trigger press is even more of a risk with a cordless blender, and All-Clad has dealt with that risk well.
What we didn't like: Like the plug-in All-Clad, the cordless one doesn't come with any accessories, which, given the price, is disappointing. And speaking of price, this thing isn't cheap. Without a window into what it costs to manufacture it, we're not questioning whether the price is fair, but given how much more affordable some of our other picks are, this is an expense that will be hard to justify for some people.
Key Specs
Serious Eats / Emily Dryden
The Competition
FAQs
What is an immersion blender?
An immersion blender is like a hand-held blender (which is why it's often called a hand blender). A small motor that you can hold in your hand is attached to a blending wand with a fan-like blade at the bottom. The motor powers the blade's rotation to puree foods right in their container. Some immersion blenders are designed to be able to power attachments like whisks and mini choppers, too.
How do you use an immersion blender?
To use an immersion blender, hold the container with one hand and the blender in the other, insert the blade end of the wand into the food, and then press the power button. Usually, a vortex is created just as it is in a regular blender, but often you will also need to slowly move the device up and down or side to side to aid in blending.
What's the difference between an immersion blender and a blender?
Regular countertop blenders have a container with a blade at the bottom, while immersion blenders work the other way around: they're like a blending stick that can be used in a plastic deli container, tall measuring cup, Dutch oven, stock pot...you get the idea. An immersion blender is especially useful when blending hot items, like soup, right in their cooking pot and without having to blend in batches as you likely would with a standard blender. They're also much lower in profile and can often be stored in a drawer.
Can you use an immersion blender for smoothies?
While an immersion blender technically can blend a smoothie, it can be difficult to maneuver the blending head through all the different pieces of frozen fruit. We recommend traditional blenders or personal blenders for smoothies, where the open-blade design is less likely to get trapped on a frozen banana or strawberry.
Can you froth milk with an immersion blender?
Immersion blenders are typically too powerful to use as milk frothers. There's a good chance that if you do use an immersion blender to froth milk it might splash up and out of the container you're using. Instead, we recommend standalone milk frothers that use special whisks to aerate the milk gently.
What's the best way to clean an immersion blender?
Some immersion blenders have dishwasher-safe heads, but we recommend hand-washing for a better clean. Immersion blenders can get food trapped around the blade, so washing with warm, soapy water is the best way to clear any leftover particles. Some shafts also can trap water, so be sure not to fully submerge the entire shaft and head.
Can you beat eggs with an immersion blender?
You can certainly beat eggs with an immersion blender (it will do a good job at thoroughly blending the yolks and whites), but unless you're aiming to cook a dozen eggs, we recommend just using a balloon whisk.
Why We're the Experts
The TURBINE model has been designed to mix products which need a low degree of shearing in applications requiring a homogenous result.
The high turning speed of the turbine generates the suction necessary to start the circulation of the liquid inside the vessel. Once drawn towards the turbine, part of the product is subjected to radial flow generated by shearing. The rest of the product is directed towards the bottom of the vessel, following the circulation generated by the axial flow.
The characteristics of this mixer prevent turnover of tank content before homogenising, mixing or dissolving. The design of the grooved body helps the pumping capacity of the mixer, achieving effective mixes in small and medium volumes without using baffles. Moreover, the anchoring system and mechanical sealing system means these units can be installed in nitrogen vessels with positive pressures and/or vacuum.
As a result, these units are ideal for homogenising, dispersing, suspending, mixing, crystallising and dissolving, and to improve heat exchange in the chemical, food, pharmaceutical and cosmetic industries.
Some examples of applications in which they can work are: preparation of mayonnaise, sauces, pickles, dissolving powdered food, additives, thickeners, preservatives, homogenisations, cosmetic creams, gels, etc.
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