I was using both a Bosch Universal and an Electrolux DLX next to each other for some time until I finally sold the DLX. This post is going to sound like an add for the Bosch, so please forgive me, but there was honestly nothing about the DLX that I preferred. The Bosch always produced the best end product with every type of dough that I made. Here are some things to think about:
Both mixers have the same maximum and minimum capacity, but at with smaller batch sizes the DLX didn't seem to make dough that turned out as good as it did with a larger batch size. The Bosch makes the same high quality dough even with very small or very large batches.
The dough coming out of the Bosch feels exactly like the dough that has come out of fork and spiral mixers that I have used when consulting for professional pizzerias. It is incredibly smooth and easy to stretch out to the thinnest of thin. The DLX doughs usually had at least some level of webbing to them, and it was much harder to get a skin that stretched with the incredible smoothness and continuity of the Bosch. With the DLX it was more common to have thin spots in my dough, but with the Bosch it is always a nice even crust.
The Bosch couldn't be easier to use. I put 100% of my ingredients for the recipe into the mixer, turn it on for 30 seconds, give the dough a 20 minute autolyse, then turn the mixer back on for about 8-10 minutes and the dough is done. To get a high quality dough with the Dlx I was standing over the mixer slowly adding flour until the final dough hydration was reached. The mix time was longer, so that was usually 15 minutes or more of babysitting the mixer. With the bosch there is no need to stand and watch the mixer at all. I am free to do other things while it is mixing.
Because of how I had to mix with the DLX, gradually adding the flour, I got inconsistent results. How fast or slow you add the flour can really change the outcome from a dough that is not that great, to a dough that is high quality. There is a lot of guess work involved with knowing when the dough is perfectly mixed. With the Bosch the dough is the same every time, and always very high quality. Once you hone in on the appropriate mix time for a particular recipe or flour type it always has a similar end result.
Because of the way the DLX mixes with its roller and scraper it is very difficult to get a finished dough hydration of anything less than 62%. Even that number is hard to reach, and I always had to pull the dough out and hand knead in some flour at the end to get any lower. If I wanted to get a 60% hydration dough quite a bit of hand kneading was required, and I often thought that between that and the babysitting of the mixer I was working SO much that I might as well have just mixed the whole batch by hand (which is a lot of work!). This is no longer the case with the Bosch. I think that my dough is now better with the Bosch than I can achieve by hand or with the DLX. With the Bosch it is very easy to get a low or a high hydration dough, and I have easily gone as low as 56% with caputo flour.
I have never had an issue with the Bosch "walking". There are suction cup feet if you need them, as Mark mentioned, but even if I don't push the cups down so they hold the mixer in place it doesn't seem to move very much. The only downside with the Bosch that I have found is that it does tend to heat up the dough a little more than the DLX did. To offset this I simply use water that has been in my fridge, and it is no problem hitting a 75 degree finished dough temperature. Many people look to hit a finished dough temp of 85 degrees, so this is definitely not a problem.
And finally the best part. The Bosch is CHEAPER! I have owned a number of different home mixers including a Kitchen Aid, Santos fork mixer, and an Electrolux DLX. I have also consulted for a number of pizzerias around the US, so I have worked with a lot of different professional mixers including both Doyon and an Empire brand spiral mixers, a Pietroberto fork mixer, and a bunch of different planetary mixers by Hobart, Thunderbird, and Eagle. I honestly can't say enough good things about the Bosch, and I think it can make a dough that is just as good as you can achieve with the professional grade mixers that are used in bakeries and pizzerias around the country.