After my original Zo gave up after six years of faithful service I researched replacements and decided to try another (and less expensive) machine based on reviews and the novel idea that it would give me convection baking. I spent two years regretting my decision, trying to adapt recipes, and enjoying less than ideal results (and yes, before you take me to task, I know to watch and adjust the amount of liquid or flour, also I know how to read recipes and follow them, and read the manual thoroughly). When that machine began to have serious motor problems I couldn't wait to rectify my mistake.
The updated version of my old Zo is quieter, has a stronger motor, a wonderful heavy gauge pan, and the double paddles which mix the ingredients thoroughly (nothing left sticking to bottom or sides) seem to stick up into the baked loaf less than the old paddles (but I'm not sure). I love not having to warm the ingredients before adding, as the Zo has a warmup phase that takes care of it to the optimum temperature.
Best of all, the breads are wonderful. White, whole wheat, French, even the artisan doughs - best results I've ever had from a bread machine!