There's always Miele....but pricey.

I have owned Kitchenaid and Maytag myself, but they are both 20 years old and use brute force to clean instead of time and sprinkling.

Pumpkina:  I thought that only iron rusts?  Do vinyl have iron in it?

I love my Miele.  I got it used at the ReStore.  It made me forget quick about the vintage KA and ISE machines I owned previously, and since I almost always run it after dinner, I don't care how long it takes to complete the job.  What I do care about is clean, sparkling dishes and, in particular, glassware, and the Miele is superior in this regard.

I used a Bosch in a vacation rental and absolutely hated it.  It was flimsy and the rack design was both aggravating and a pitiful use of space.  There is absolutely no comparison or contest between Bosch and Miele, IMO. 

You have a really good ReStore in San Carlos that has barely-used high end appliances from trophy homes on the peninsula that are being gutted yet again by new money (on paper) techsters.   Go see what's there.

I have the Kenmore Elite version of these.  I abuse it regularly with filthy dishes and all food debris is flushed away without a sign of residue.  KitchenAid models which begin with KDTM have this type of filtering system. 

My Kenmore Elite (KitchenAid) regularly is abused.  It has handled crusty meatloaf pan, broccoli/rice/cheese casserole dish that had burned edges (that was the dish that finally got myh partner to stop rinsing dishes.  I turbozoned said dish on high temp and Pots & Pan and it came out spotless.  I don't give a damn about the amount of time.  I don't have to stand at sink and scrub pots, pans, casserole dishes (nor soak them either). 

I agree!  Load it, set it, start it,  WALK AWAY FROM IT and LET IT DO ITS JOB FOR YOU!  Same goes for long front load washer cycles. 

This part of Wyoming has no decent restaurants or cafes.

So - there's the prep work for dinner for 12.

Usually a several course dinner with appetizers and deserts.

Then the clean up before, during and after dinner.

I'm unrelenting, here - I just don't see why I should accept several hour long washes when I have seven loads to do!

It's absurd. Sure, when it's just the two of us and the animals it's no big hu-hu to let the dishwasher run overnight. But seven loads? So not happening.

I am willing to bet any queen here who is doing that level of cooking and entertaining on a regular basis wouldn't be willing to put up with it, either - there'd be a vintage KA or GE or two or three running straight on through.

We have nine dishwashers we rotate through regularly - beginning with a KA15, lower rack cleaning is out of this world, top half rack is, well - I can load the lower rack such that the top rack comes clean but nobody else has ever figured out how to do it.

Going on to several variations on the Potscrubber I and III (no use here for the Potscrubber II trash), ending with a Triton XL (the one which gummed up when the phosphates came out of the detergents and cleaned great, if you had four hours time).

A sprinkling of countertop commercial (washes at 75ºC) and two Maytag RR, one the portable without the rinse-aid.

One GSD 1200 or Twenty-Eight Hundred works just fine for such a large party when I'm in charge of the clean-up and none, absolutely NONE of the guests are permitted to 'help' out in the kitchen, especially with clean-up. I don't pre-rinse ever, if it's smaller than a VW Van, it goes into the dishwasher. First two or three loads are from the prep - pots and pans and bowls and beaters and food processor parts, cutting boards (yes, gasp wood, too) and everything but high-carbon steel cutlery.

Then come the quick rinses for the special serving plates or lead-crystal or whatever we (usually me) have forgotten to get out the day before. This could easily mean just a top rack (gasp! The horrors of it all - I'm destroying the environment single-handedly!!!)

While my far more social mate entertains (and the late guests arrive), I've got the first round of appetizer/snacks/ Amuse Bouche running. I should add that, were I entertaining, it would all be Correlle and stainless-steel with Libby glass. Not the case - we'll be using 1920's china, silver, lead-crystal, cheap but cheerful 1950's Mexican pottery, etc. - in short, nothing which can be thrown in to be washed with other stuff together, some of which only getting hot rinses without detergent, etc.

Finally the main course table service, the coffee/desert/snackes, etc. and then, at the end, the pots and pans and serving bowls/platters which held the left-overs which went into ziplock bags (I put my foot down on my Pyrex when I realized it never came back). 

So, yeah - often two dishwashers running at the same time, one a commercial. But - I refuse to wake up to a dirty kitchen, I can't stand it when other people put things away and I can't find them and, worst of all, it drives me crazy when some helpful queen scrubs a vintage 1940's cast aluminium pressure cooker with a GREEN Scotch-Brite pad or puts the silver cutlery in with the stainless steel and pours chlorine-bleach over them.

We all have different ways of doing things, I find it challenging enough to cook around the genuine soy/gluten/'real' vegetarian/real diabetes problems, much less the 'food allergy of the week' hysteria of the fading, jaded queens. I refuse to be up until three in the morning cleaning and scrubbing when there's machines which can do it better than I.

Seriously, how do you ladies entertain twice or more a month, 12 people at a time or so? Serious question. And no, if you're not the one cleaning the dining room/kitchen, your opinion doesn't count.

Of course you don't see the problem. I wouldn't expect that you would. Then again, I'm hoping against hope for at least Bartsch if not Waggenknecht (he's too cautious) for the next Kanzler/-in and you are no doubt hopeful dear old Angie will continue on with the same old, same old. This is the last election I'll be able to participate in and I would so like to have seen the last of that conservative, staid group.

And, actually, it isn't a problem - I enjoy entertaining, I hate dirty dishes, I use the appropriate technology to solve it.

Of course, all these 'One Hour' programs won't work without pre-scrubbing, but, it's a sweet thought. 

Show me the modern dishwasher (non-commercial) which can take the loads I dump in the Twenty-Eight Hundred during a major 12 person dinner and I'll think about it. Not seen anything anywhere near that, so far.

I know for a fact that my 1979 Miele or my aunt's 2013 Miele could do it - but, I'm not in Germany, I'm in the US and something you keep forgetting is that the Americas are stuck in the 19th century when it comes to electrical power.

Except for the counter-top commercial which does draw 240V, 20A (but has a limited capacity), everything runs on 125V. The Twenty-Eight Hundred draws just at eight amps in full service. Eight amps. That's it. Now, the current Bosch range available in the Americas, with our ancient, limited, 19th century service have three drawbacks compared to what even the least expensive Bosch has on offer in Germany:

1) Minimum cycle time for heavy loads is a whopping 135 minutes. You can't run input water warmer than 49ºC and you have 1/4 to 1/3 the heating capacity. Sure, yes, the Bosch can clean very well - friends here have one because I recommended it (North America Miele has awful customer service). Your conclusions are based on inappropriate data.

2) I don't pre-rinse or scrub. Anything except bones and olive pits goes into the dishwasher. No problem for the soft-foods disposer and outstanding self-cleaning filtration of the 1200 or Twenty-Eight Hundred. My experience with German dishwashers ended with the 2013 model year...are the new ones no longer equipped with those fine mesh filters and filter baskets which must be cleaned when several hundred cc of food soil is put in? Really? That's wonderful! When did they make the change? Oh, right, they didn't and, again, you're comparing apples to oranges.

Do you prepare, cook and clean up regularly after 12 person formal dinners? I havefriends in Austria, Italy and Hamburg who do. They all have servants and 3φ power for the café Miele dishwashers in their sculleries. Us common folks have to make do with reality.

A couple of thoughts about long cycle times...and why I don't like the idea for myself:

First, I find the entertaining argument very compelling. I haven't ever entertained on any sort of large scale during the periods I have been fortunate enough to live with a dishwasher. But from my memories of entertaining, period, and my memories of dishwashers, I conclude that it's not only the people trying to outdo Martha Stewart with a 14 course dinner for 20 people who might find a 3 hour cycle time a bit frustrating. indeed, I can remember being involved in large family dinners in the 1990s. There was no running dishwasher--although I wish there had been!--and even though those dinners were simple/casual, a long cycle would been beyond annoying, given that it would probably have been at least 3 loads to wash up all the cooking stuff used at the end of meal preparation (at least 1 load), and the dishes used on the table (at least 2 loads).

Then, on a day to day basis, I just don't like leaving appliances run totally unattended. I want to be around so in case something goes horribly wrong, I can address it. When I first had a dishwasher to use, I usually ran it late at night. Even on nights I was tired, I could stay up while it did its job--which took maybe 45 minutes (maybe less), not 3 hours.