I had a Pro600 that died on a fairly small batch of dough after 1 1/2 years of very light use. Unless I luck into a nice old Hobart-made KA, I cannot imagine ever buying another KA. I now have a Bosch Compact and an Electrolux Verona, and am very happy with both.
For less than the price of the KA you are looking at, you could get the Bosch Compact. It is a much better machine. It looks like it was made by Fisher Price but it is a great little mixer, and can handle larger batches of lower hydration dough than my KA ever could, and still do a nice job on other jobs like quick breads, cookies, meringues and whipped cream. I have done double batches (~1kg high gluten flour) of bagel dough in the Bosch that would have made smoke come out of the KA, and it didn't even get warm.