Argh, this decision is driving me nuts. Thanks for all the replies (and all the info on other threads).
I have been reading here, on thefreshloaf.com as well as on a Yahoo group concerned only with high end mixers (!), and despite all the info, I still have reservations about both machines. I'm not concerned about the learning curve of the Electrolux, or the babysitting. There is enough info out there on how to tweak the Electrolux that I think I can get by the learning curve (and most who do so seem happy with the machine), and I don't think I will mind the babysitting. I have to babysit the KA to keep dough from climbing out of the bowl or to keep the thing from walking off the counter, and that has never been a big deal. OK, maybe it's a little annoying, but mostly because it annoys me that I am babysitting to keep it from walking off the counter and I know that it should not have that issue. Babysitting to micromanage the dough making process is not annoying. I AM concerned about the limitations of both machines with various hydration levels, because I like to make lots of different kinds of breads of varying hydrations.
OK, I have to admit it, one of the things that really, really bugs me about the Bosch is that it LOOKS really cheap. I hate white plastic. It looks bad (to me), and then it yellows with age and use and then it looks worse. I have had KA mixers for most of my adult life, and they just look solid. Yea, I know, I am here because my KA can't handle bread/pizza, so this should be a non-issue, but I have a hard time paying over $600 (by the time I get the attachments I want) for a machine that looks so. damn. cheap. The Electrolux looks like something made to last and pass along to your kids, and from what I hear, the insides of the Electrolux are just as heavy duty. And yes, I know the Boschs last a very long time too, but they look like they shouldn't. So the end result is that, if I get a Bosch (once we update our kitchen) I will keep it in a cabinet and drag it out whenever I use it. And if I get an Electrolux, I will give it a home on the counter. So that counters some of the babysitting the Electrolux.
I am starting to think that what I need to do is get the new Electrolux to do 80% of the work, then scour Crag's List and eBay and find a good, cheap used Bosch to reside under the counter for whenever I want to do a less hydrated dough. And then my husband will have me committed for being an obsessed pizza addict.