There is at least one older thread with the same discussion.

Egg whites are generally used only for Belgian waffles. For regular waffles,
only about 3/8 inch thick, there isn't much point to going with a lighter
batter. IMO, if you want anything that light, make crepes.

I use a Chef's Choice Waffle Pro 830 (regular, not Belgian). Available for ~$65
new. This one's about ten years old, and gets used every weekend. It has two
settings, one for "crisp exterior, moist interior" and one for consistent
texture (I forget the precise wording).

I use "crisp exterior, moist interior." I spray it cold with Pam or equivalent,
and it's good to go for as many waffles as I've ever needed to produce (~50). It
warms up in five minutes, the first waffle doesn't stick, and it cranks out a
perfect round waffle in 90 seconds. On setting 5 (out of 6), they're perfect to
our taste when the light turns green.

When I'm done and it's cool, I wipe the grids, place a paper towel between them,
and put it away. No drama.

Krusteaz is excellent, Aunt Jemima Original is fine. I usually add a few drops
of vanilla. Any recipe that doesn't call for egg whites and contains enough fat
should be fine -- the rest is up to your individual taste.

-- Larry