Currently, there are about a dozen different materials that are all technically suitable for a cooking environment, from marble to quartz, granite to glass, tile, and even butcher block and concrete.
With so many options, how do you know what is right for your home?
And, if you’re considering selling your property in the future, which material might appeal most to potential buyers?
Marble: Pretty, but not always practical
Homeowners seeking a high-end look and feel to their kitchen might gravitate toward the gray-veined look of calacatta and carrara marble, but it may not be the most ideal selection.
Because marble is naturally porous, it requires regular sealing and, what’s more, staining can be a real problem. Although a beautiful natural stone, marble is not the most practical of countertop surfaces。
It stains and retains odors very easily, so is not a great choice for a surface that needs to stand up to things like red wine, colorful foods like beets and red meats, as well as pungent things like garlic and onions.
That’s not to say marble can’t be used in the kitchen at all.
It’s a wonderful surface for an in-home baking station. Serious bakers prefer marble countertops for kneading dough since the marble naturally keeps dough from sticking to the surface.
What about quartz?
Quartz countertops are actually manufactured materials.Quartz is an extremely strong mineral, and it is extracted from its natural state and manufactured into slabs by mixing crushed quartz with an adhesive, and sometimes color additives. Because quartz is manufactured, it is generally more expensive than most granites and marbles, which are cut from the earth in large blocks and then sliced into slabs.
Quartz is extremely easy to take care of and doesn’t require sealing like natural stone countertops.
Also, because of its non-porous nature, it’s resistant to stains, scratches and heat and is available in an array of patterns and hues to fit any kitchen color scheme.