When choosing a worktop, many householders often like to know the kind of worktop preferred by those who work in a professional kitchen.
The first point to make is that natural worktops are almost universally preferred to veneers and acrylics, since kitchen work often demands a surface that will not crack or split easily.
When it comes to choosing between different types of a natural worktop however, personal taste often takes second place to functionality.
Thus whilst wood and aluminium may have a traditional role in the kitchen, many professionals will tend to avoid using these if at all possible, since they are simply not as hardwearing as their stone equivalents: aluminium can still scratch relatively easily; and wood can warp in excessive heat.
Marble is sometimes preferred because its cool surface can be ideal for activities such as pastry making. However, marble can also be slightly porous and therefore occasionally prone to staining. It is also ultimately not quite as hard-wearing as other stoneware.
Granite has always been popular but may now appear to be losing ground to branded stone worktops made from aggregate stone and resin. These include Compac Marmol, Compac Quartz and Caesarstone. The increasing popularity of these latter kitchen worktops is often down to their more uniform nature; and the fact that, unlike granite, they do not require sealing before use.
Caesarstone worktops are also favoured by many chefs since, like marble, they have a cool surface which can make them ideal for culinary preparation.