I've inherited some veneer pieces from my grandma, and my parents have a veneered dining room table from the 1920s (admittedly, the veneer there is to be extra fancy, not to save money). These pieces can last if constructed well! But they definitely are more delicate and harder to repair than pure wood.

I don't have advice about buying new though: I love the style, price, and durability of used 100% wood furniture. I picked up a 100% mahogany dresser off FB marketplace for $60. That would have cost thousands new! Admittedly, it could use a bit of refinishing, but that's diy-able, and still cheaper to pay someone to do than buying new.

I really don't enjoy the KitchenAid for doughs. I've had trouble with the motor overheating sometimes and with the dough climbing the hook and getting warm. I'm sure some of this is user error, but I just felt like I'd rather be kneading than troubleshooting a device.

It's absolutely incredible at buttercream and meringues, but that's true of their bottom of the line ones too.

I've used a nice pro 6 qt model and a 4.5 qt super basic one enough to compare. I didn't even try bread dough in the smaller one though.

The big difference is durability.

If you wear out the Lodge, upgrade.

Mine are 10.

I've not bothered to keep them shiny looking (just use Barkeeper friend regularly though if that matters to you), but they work beautifully and are just as solid as when I bought them.