Hamilton Beach 59765 vs. Vitamix 5-Speed Side-by-Side Comparison

In this test, the Hamilton Beach produced an acceptably smooth puree, but the outcome wasn’t any better than those produced by other immersion blenders we’ve found for under $40. It was blended evenly but we still noticed a lot of tiny veggie chunks left behind after straining.

Pureeing hot soup wasn't challenging the Vitamix thanks to its powerful motor and razor-sharp blades. Although it wasn’t any faster than its counterparts in pureeing time, it warranted the higher cost by providing us with a nutrient-dense purée of silky smooth texture. It also stood out from the rest with a non-suction performance that helped keep splashing to minimal.  

Indeed, the Vitamix is the most suitable hand blender for preparing restaurant-quality soup at home. It’s a great bargain for any recipes that involve fibrous food, too. If you’re now looking for a tool that can consistently ensure the smoothest blends, we particularly love and recommend this blender.

Of all the blenders we tested, this Hamilton Beach took the longest to complete this task. It was such a poor performer that had a very hard time processing frozen fruits and couldn’t entirely liquefy kale. In the end, we were left behind with a lumpy icy drink and worse still, a bunch of large noticeable fibrous pieces remained unprocessed.

The Vitamix took only 1 minute and 5 seconds to complete this test. By comparison, its counterparts such as the UTALENT 5-in-1 and the Hamilton Beach 2-speed required nearly double the time. 

Regarding the smoothie’s texture, of all the blenders we tested, only the Vitamix could churn out a thick, creamy smoothie with almost no solids left behind. Plus, despite being longer and heavier, it operated well in our 24-oz blending jar while the BPA-free plastic bell guard helped prevent scratches on the jar’s surfaces.

Making mayonnaise with this blender’s whisk attachment was a total failure. Even when we added the oil very slowly to the yolks, there was no way that the blender could form a proper emulsion. Instead of a smooth spread, we ended up with a watery mess. As such, we awarded it no points for this test.

In this test, most of the blenders produced acceptable outcomes and only our culinary expert could tell the differences between them. However, the Vitamix didn’t have the fastest performance, requiring about one minute and forty seconds to incorporate all the ingredients. This was around 30 seconds slower than the winners, including the Cuisinart Smart Stick, KOIOS 4-in-1, BELL 10-speed, and Chefman cordless. 

This is because when the mayonnaise emulsified and started to thicken, the blending wand generated a suction force, pulling itself against the container’s bottom. That made movement more difficult and slowed the whole process down. We don’t necessarily consider the time to be a deal-breaker. Since the blender itself is quite heavy, though, the longer the process takes, the more it will fatigue your hands. 

In conclusion, despite this drawback, the Vitamix is an acceptable alternative to a hand mixer for preparing mayonnaise or other emulsified sauces. Still, it is not the best hand blender for this job and ideal results may require extra effort.

Using this Hamilton Beach to make nut milk may not be such a good idea: In our test, it left us with a coarse grind and couldn’t pull all the ingredients into its blades without our intervention. That’s why we had to constantly stir with the blending wand to ensure everything was incorporated. This also meant that, due to the machine’s poor head suction, we would end up getting splattered with smoothie every single time our hand moved. 

At certain points, the almonds somehow even got stuck in the blade guard’s holes, requiring us to stop and dislodge them. This remains the most frustrating blending experience that we’ve ever had.  

The Vitamix took just 40 seconds to yield one serving of drinkable almond milk.  

That said, from start to finish, its crushing process didn’t go very well. The almond skins, along with peeled chunks, became lodged in the blade guard. We had to stop the blender temporarily and use a spatula to dislodge the food, which we didn’t have to do with other models, such as the Braun MultiQuick-5.

That said, from start to finish, its crushing process didn’t go very well. The almond skins, along with peeled chunks, became lodged in the blade guard. We had to stop the blender temporarily and use a spatula to dislodge the food, which we didn’t have to do with other models.

Not only that, but because the Vitamix couldn’t create a consistent vortex, everything got close to overflowing when we increased the speed. 

Suction was a problem again as well. As a result, we got some almond spatter when we tried to lift up the wand. Most of the splatter-related issues could probably be avoided, though, if we blended it in a taller or larger jar.

Surprisingly, this blender’s whisk attachment did a good job of stiffening the egg white. When beating, it provided enough force to stretch out the egg’s proteins which then bonded with each other and formed a stable network around the tiny air bubbles created through the beating action.

However, strengthening that network for a good stiff peak can be a lengthy process. The Hamilton Beach took more than one minute - compared with others, that's longer than the average. Having to spend a few more minutes blending is no big deal, but the prolonged operation will cause the motor to overheat, thus impairing its durability and your cooking enjoyment. 

The Vitamix could be a great all-around blender if it included a whisk attachment. This is because, in our test, there was no way the immersion blender could beat egg-white with its ordinary blending shaft. Unlike a whisk attachment, the blending shaft can’t force air into the egg whites, which is the way to create an even, bubbly foam. Consequently, the result was a cloudy liquid with two separate layers of bubble film and eggy water. We awarded it no points for this test.