I have 4 children including a baby and culinary preparations are almost daily at home whether small pots, sauces, purees, pastes a cake, so I'm using it very often.
As regards the three blades:
They really all are mixing and sauces are not smooth leek filaments, tomato skin, small pots smooth.
In terms of the whip:
it is thin and light, but it does not diminish its effectiveness, mayonnaises are concrete, cake doughs without lumps.
Finally the ricer:
The blades are made of plastic and the foot is wide, it gives us a puree with small pieces very authentic.
As against the power of the robot is such that it is better not to take too large containers; mayo for example, the oil tends to squirt and when the bowl is too wide it is put everywhere and for mashed but knowing the right one is more surprised and adapts.