I think it also depends on what you are going to do with the flour and how much you need. If you are making bread, its is hard to beat stone ground flour. Fresh milled flour also has more flavor, but behaves a little differently in bread. Stone ground is also slower to be ground, so the amount per minute of grinding is much lower. If you are making chicken feed, or cracked corn for fermenting stone might be too slow. Counter space is a thing, its why I got rid of my beadmaker and just use the oven. More on reddit.com

Mock 100 here. Adjusting the stones takes 6 movements and 10 seconds. Super easy. It’s very well designed and engineered. I love mine. More on reddit.com

I have a NutriMill Classic, I've had one for around 20yrs. About 3? years in we burned the motor out on the first one by grinding oats in it (don't do that they're to oily and gum up the system.. the new models come with instructions in that regard that the original didn't :D). We were just out of warranty and I contacted them sort of as a last resort to see if they'd sell me a new motor not really expecting anything (I knew it was my fault and we were out of warranty.. soo...). They replaced the mill free cross shipped. I would second that their customer service is very good to way above and beyond. The replacement has been humming along since 2005 (maybe 2004 can't quite remember) getting used a once or twice every week or so as I make my bread. I clean it periodically by running some dry rice through it (which makes lovely rice flour, try buying brown rice flour...). I DO have a manual mill for various oily seeds and wet grinding and larger grains like corn (technically the nutri will grind corn but the noise when grinding it weirds me out that I'm going to break the mill or something and I like the stone ground manual meal texture). The classic will grind from super fine to "medium coarse" so you can get to a cream of wheat texture but it's coarsest is still too fine for say bulghur (I use the manual mill for bulghur and cracked wheat as well). But for fine wheat flour one of the impact mills is imho hard to beat for day to day usage. I think the whispermill is probably comparable but I was really happy with the service and have also been really happy with the reliability of my nutrimill so it gets a vote from here. Is it a "universal does everything" mill, no not really. It's optimized for grinding fine wheat flour and it does that very well. So you if you're looking for "one mill to rule them all" you might be disappointed (in most of the offerings honestly.. the closest I've found is probably the grainmaker which is more $$$ and even more $$ to put a motor on). Now as to whether or not home grinding flour is worth it? That's a harder question and depends a bit on why you're doing it. It's not really cheaper than store flour (unless you find a cheap source of bulk grains), white flour is cheaper than grain where I'm at and store whole wheat is at least competitive (if I drove several hours and bought from a silo by the bushel it would be cheaper ... but it's several hours drive and you have to buy a lot of bushels). As for why I do it, I like getting the whole grain (nutritionally), the fresh ground tastes better (it doesn't have the "whole wheat bite" that is essentially due to the germ oils being rancid due to oxygen exposure), I've started growing some of my own wheat (not feasible for everyone obvs), and I enjoy the process. Hope that helps. More on reddit.com

I got my mockmill on Breadtopia web site, it was refurbished and on sale. Still works like a charm. I think it may be hit or miss like that. More on reddit.com