Full disclosure - I have a tilt head and make three loaves of bread a week (and the occasional cake, but bread dough is where the wear and tear is) . I think it's completely adequate for the home baker.

It's not a direct comparison though - the motion of the mixer means it places lateral tension and 'wiggle' on the hinge, but it barely exerts any force downward. So objectively, a lift type is going to offer fewer opportunities for wear and fatigue. But it's a repairable part, and even if I have to replace a hinge twice in my lifetime (pessimistic) that's worth the saved effort of a taller, heavier, mixer.

If you run a professional bakery though obviously all that goes out the window.