Whilst many people might see kitchen worktops purely as an aesthetic choice, the enthusiastic cook, amateur or professional, is of course all too aware of their functional purpose.
When choosing a worktop the cook will need to be able to rely on a surface that is not only easy to keep clean and hygienic, but which is also able to withstand the impact of chopping, cutting, and heat.
For all these reasons, poor quality worktops such as laminates and acrylics tend to be immediately disregarded by most cooks. Such worktops will often, after an all-too brief period of time, become damaged and consequently therefore extremely difficult to keep totally clean.
Ironically, a worktop which is no longer trusted as a clean and hygienic surface immediately ceases to be a worktop at all. Such surfaces become tolerated merely as spare shelf areas for the placing of items such as plates, bowls, and food packages.
In the worst cases they can even end up becoming a dumping ground for piles of paperwork and other unrelated bric-a-brac.
A good cook will, on the contrary of course, wish to maximise, rather than restrict, the available space for food preparation.
The traditional trusted materials for kitchen and bathroom worktops have been marble and granite. Kitchen worktops made from granite however are slowly being superseded on the grounds of increased ease of maintenance by quartz worktops – most notably Compac Quartz and caesarstone worktops.
Marble, likewise, is now often passed over in favour of its more modern and less porous alternative, Compac Marmol.