I would prefer greater capacity.  Possibly an optional bowl with greater capacity, deep enough to keep hot liquids from slopping out at high speeds. 

I have three Cuisinarts but prior to buying the TMX I planned on passing the two smaller ones to family members and buying the more versatile Magimix Cuisine Systeme 5150  as it comes with three work bowls, 16 cup (= 3.78 liters), 9 cup and 3 cup, plus a huge non-stick bread bowl for mixing and proofing the dough. 

I'll keep the commercial Cuis - 20 cup capacity (= 4.73 liters) because some of my "standard" recipes require the greater capacity. 
(I use it for slicing cucumbers and zucchini for my bread and butter pickles which are sliced extra thin.  I could use a mandoline but in the amounts I use it would be very tiring on my arm. )

Think of it as a chemistry experiment.

The specific ratios involved have to be close to correct for everything to come together in the desirable consistency. 

Prior to the advent of commercial pectin in 1908, most cooks would save the peels and cores from apples that were prepared for pies, etc., cook until mushy and force the juice and pulp through a perforated strainer. ( Most of the pectin in apples is found in the peel and core.)
They would save this to add to fruits that had less pectin - some berries have practically none. 
They also saved the peels of citrus and treated them the same way as these too have higher levels of pectin, especially the Seville orange that has a much higher percentage than sweet oranges. 
Quince, particularly when unripe, have a very high level of pectin and the word marmalade comes from the Portuguese marmelada, as their name for quince is marmelo. 
As far back as Roman times, the quince was combined with other fruits to make jelled fruit dishes.   

We have a significant problem with ants here in the Mojave desert in the summer months - they also seem to like computer towers in addition to appliances and have been especially attracted to my toaster and the microwave. 

We use what are called rubber caster cups here.  They come in various sizes and fit most feet on mixers and other appliances - my Vita-Mix blender has been on its own set of casters for years - makes it even taller than it already is.
http://www.hardwareandtools.com/icat/caster-cups-and-furniture-cups/

The deterrent for ants is to swipe the top and inner edges with Vick's Vaporub or a mentholatum ointment and renew it every two to three months. 

The ones I use on my countertops, both the granite and the butcherblock, are non-skid so with machines that tend to "walk," such as my big dough mixer, they are kept in place. 

If your apricots are a bit too dry and leathery, the best way to "refresh" them is to steam them.

I prepare a lot of glace fruits, starting with dried fruits (mostly I dry my own) and I always begin with steaming for a few minutes as I find it speeds up the process of getting sugar syrup into the fruit. 

I have a friend in Victoria who makes cheeses and yogurt.  She buys starters for various cheeses and for yogurt from
http://www.cheeselinks.com.au/homestarters.html

I think I mentioned this company on another topic regarding the cheesecloth they sell - not the gauzy stuff - which can be washed and reused. 

She visited me here in California several years ago and we have been corresponding ever since.  At first by snail mail, then via usergroup and now by internet. 
She writes that her favorite is the Type  C aBY which produces a much thicker yogurt. 

I have a lot of loose-leaf cookbooks.  The rings in the binder are too small to add many pages so eventually I will transfer them to a larger ring binder.
In the meantime - a very handy way of adding pages and/or editing same, is to insert some of the plastic photo or page protectors (an office supply store is a cook's best friend).
You can keep recipes in it, move the current one to the front or back - take the protector out of the binder, clip it or hang it where it is easy to read and if it gets messy, wipe it clean.

I have already "marked" the sections in my book with Post-It note markers - also the pages with recipes I want to try.
Every cookbook I own (I have hundreds because I also collect them) is loaded with these handy little stickers, often with notes or markers (red, green, etc., I have a code!) to make it easy to find pages that contain things I want to see again. 
I buy Post-It notes (the little ones) by the box.    
Page protectors are sold in various amounts - I buy the 200 pack offered on Amazon. 

Nothing to cause amazement.  I'm very well organized - I know how to set up prep and perform efficiently and in a timely manner in the kitchen. 
For quite a few years my kitchen was certified as a commercial kitchen (very difficult in California and in L.A. County with many, many laws) and I did contract baking for caterers and very small local coffee shops.   In 2005 I let my license expire as it was too much for me to do at my age.
At present I need the space and the larger appliances because I teach a couple of classes each year to girls and women who are in the shelter system for abused women and children.  Far too many of them have never learned anything about good nutrition or how to prepare real food (as opposed to junk food) which is more economical as well as better for them. 
Also I do baking and cooking for a few people who are more elderly than me and also want to live in their own homes and be independent.  I prepare casseroles and similar items that can go into an oven or a microwave.  Fruit and vegetable salads that will keep in the fridge for a few days and include appropriate desserts that are suitable for their various medical conditions.   They pay a nominal amount for the "supplies" and feel good about themselves and they are getting good nutrition.  I can afford and enjoy doing it. 
I'm diabetic but have it in excellent control. 
Also, I'm a breast cancer survivor and keeping myself occupied has been an important part of my own therapy.

If the TMX had greater capacity - at least twice the present size - I might consider retiring some of my other appliances. 
While I love it and have been using it almost daily, it simply does not have the capacity I need for many of my standard applications.

I do grind my own grains into meal and flour (Nutrimill).  I have a large capacity dough mixer that will handle enough dough for 7-10 standard bread loaves (I usually bake 4-6 at a time).
There is the 10 cup IH(induction) Zojirushi rice cooker that I use daily.
I have two of the Excalibur 9-tray dehydrators because I dry a lot of fruits and vegetables - also use them for proofing bread dough.
I have a large commercial electric steamer that I use when I make candied or crystallized ginger (this is mature ginger, not stem ginger) minimum 10-pound batches - cooked in an electric roaster.
I also use it to refresh or rehydrate dried fruits that are going to become glacé fruits or used in baking - even very hard fruits can be brought back to a satisfactory condition without any loss of consistency as happens with soaking in liquids. 
I will also keep my large meat grinder that I use for many tasks, not the least grinding raw chickens (bones and all) for dog food.
I also make sausage, both bulk and links, various combinations of meats, fruits and vegetables. 

I have the big commercial (20-cup) Cuisinart that I use for large batches of dry pastry, cookie(biscuit) and quick bread mixes - cutting the fat into dry ingredients and keeping these basic mixes in the freezer (also give them as holiday gifts along with the other non-perishable ingredients and mixing or baking vessels, etc.)

I also have several bread makers - left over from the time back in the early '90s when I was hired to test and also develop some recipes for breadmaker cookbooks.   They are very handy when preparing several different bread varieties at the same time.  Keeping them.

Fortunately, I have a rather large kitchen and a very large walk-thru pantry to store all this stuff.  I can understand that limited space is going to figure significantly in how many appliances can be retained.  One does what one must to make life easier.

I have a friend who wants a TMX (since seeing mine)  because she lives in a senior citizen's center and is not allowed any appliance with an exposed heat surface in her apartment kitchenette. (A safety factor for seniors who the managers seem to think are like children.)  Although toasters are okay.  Go figure!!
They do have a dining room and meals can be delivered to the apartments but she likes cooking for herself.
I gave her a Senseo coffee maker two years ago because she was told she couldn't keep the one she had. 
They do have a communal kitchen for the 6 apartments in her section, but she hates using things used by other people. 
She is quite well off and has no problems affording the unit and in my opinion it is ideal for her.  She has submitted a request for permission to have one in her apartment kitchenette.
I think that for someone in her situation, this is a fantastic appliance.  She can do so many  things with it that it will greatly improve her quality of life.
Incidentally, she is three years younger than me!!    
It will be a cold day, you know where, when they get me into such a facility.