Heidia; the vunerability to chipping is largely a matter of the radius on the edge of the stone. A slight bevel or small radius like 1/8" (very slightly rounded) will be much more prone to chipping than a larger radius like 3/8" or half bullnose. For this reason many fabricators put a 3/8" on sink cutouts since that is the area most likely to get shipped. In general quartz tops are at least as chip resistant as natural stone and in some cases very much more resistant .

As a general rule the various quartz brands are very easy to care for with easy clean-up and excellent resistance to staining. Their biggest drawback is a greater susceptibility to damage from hot cookware or electrical countertop appliances than natural stone.

One watch out for ease of care is a quartz with a honed finish. It tends to hold fingerprints and takes scrubbing to get them clean.

Oldryder covered it. We got an eased edge and yes, I think they did do something slightly different at the sink (more rounded). I knew at the time, but I don't think I ever remembered to look carefully at that. Ours is only 6 months old, but looks like it did the day it went in. I think our fabricators were pretty expert,though. We did go and look at our slabs because it wasn't that far to go and we just wanted to know exactly what we were getting. (The guys in the warehouse were fine with it, but I got the impression that not a lot of people do that.)

Thank you all. :)

Same here. We have Ceasarstone in the kitchen and both bathrooms. After a year, we noticed one tiny chip on the inside edge of the kitchen sink. Other than that, nothing - no stains, no other chips, super easy to keep clean (ours is white). We use trivets, but my DH isn't as diligent about it as I am. (We had granite in our last house and it was equally excellent - and we DID put hot pans on the granite all the time)

Our Cambria has been in for a year and a half, and we LOVE it. We have a rounded edge - but around the sink the edge is almost square. I haven't noticed any chips yet - and we wash cast iron frying pans in the sink at last once a week, so there is no doubt some banging around.

My only problem is that the color and pattern do such a great job camouflaging crumbs and stuff that my DH (who does most of the cooking in our house) doesn't see that it needs wiping off. But I'm perfectly willing to clean up after him, if I don't have to cook! Especially since it is so easy to clean.

One thing that took a little getting used to - we went from laminate to quartz. The laminate has a little bit of give to it - when I set down a stoneware plate or Pyrex bowl, I didn't feel like it was going to break. The quartz is so much harder than laminate, we had to learn to be a little more careful about setting things on it. We haven't broken anything yet, but sometimes it sounds like it's close.

We never put hot things directly on our laminate, so we aren't inclined to put hot things directly on the quartz.

Once in a while DH will cut on it, which is worse for the knife than the quartz.

I had Cambria quartz in my old house for eight years, and I have it in my new house as well. After eight years of heavy use every day, it looked as good as the day it was installed. I cook meals every day, and I also do custom cakes. My counters are used a LOT. I have never been one to put hot pans directly on counters, so I have not done so with quartz either. No chips or cracks; no discoloration; virtually no problems.

I really appreciate the info you guys! I think the biggest risk I have is oil stains, greasy hands, and it sounds like that is a non-issue with quartz. :)

I'm also interested in building using quartz countertops, basically because they look great, are low-maintenance, and aren't subject to problems due to acids -- I cook with a lot of acids: vinegar, tomato, citrus.

I'm not apt to put hot pots and pans down on countertops (currently I have laminate).

But I am curious about what appliances one shouldn't run on quartz countertops -- someone said crock pots could be a problem. How about drip coffee makers or rice makers?

Thanks!

Check their FAQs. I remember reading it but can't tell you which company. Electric frypans also need protection. I put my crockpot on a cutting board. I use a Breville oven and electric steamer and water kettle with nothing under them.

Trivets should be used with all tops including natural stone, with the exception of Dekton and Neolith.

Thanks Trebruchet and may flower! I'll be working in some attractive trivets (and my really neat cutting board made by the father of a past housemate). I'll research up the coffee maker as that will be used nearly every day. At this point I believe I am going with Silestone for my quartz counter top.

I've had Caesarstone in my kitchen for 3 years with no problems at all, no chips either despite an eased edge all around. Mine is dark and wouldn't show anything anyway. Actually that's the only problem I can think of, it's hard to see crumbs, etc. to wipe them up.

Trebuchet, are you including stainless steel and procelain tile countertops among those that require use of trivets?

Cambria Whitney. Eased edge. No problems to date. Easy to clean. Use coffee maker daily.

{{gwi:2144479}}

JDez, thanks, I also have some Cambria samples I love. Both companies sent me wonderful samples.

I think we've always put the crock pot on a cutting board; the rice cooker goes directly on the counter, and we use it 2 or 3 times a month. No problems after a year and a half.

Artemis - I had Silestone Bamboo in my last house and loved it too. I went with Cambria because I loved the Whitney. No other reason. I think you'll be happy with either one.

I use my Nespresso, milk frother and pressure cooker directly on my CS counters with no problem. Have used the electric fry pan only once, but with no ill effect.

I've had my Cambria for 12 years. Wouldn't consider anything under a crock pot or electric fry pan, etc. No such thing as staining from my experience -and trust me when I say we can push the envelope. I've been known to put hot pots directly on the counter with no ill effects. In fact I've been super agressive in this regard as we are planning a renovation and my current counters are my "tests". I have done virtually everything I can think of and believe this product is bulletproof.

Sherri58, Which style/color did you go with for 12 years? Any pictures of the Cambria? It sounds like engineered Quartz and real Quartz are great counters.

Plenty of "disclaimers" in the limited warranties of engineered quarts - use trivets or butcher block under toasters, toaster ovens, crock pots, electric fry pans, electric roasters, panini makers, coffeemakers. Always use trivets before putting down anything hot out of the oven or microwave. The uniformity of engineered quartz is nice, and it is very contemporary visually, easy to clean. It can't be repaired - so read the disclaimers; heat resistant is NOT heat proof. Scratch resistant, but not scratch proof. Another disclaimer: Chemicals can cause damage, so don't use bleach in the kitchen or any other chemicals that might cause problems - just be sure to read the warranty and manuals and you should be fine. If you sell the home, you have to send in written notice to maintain the warranty for the new homeowner. Yup, that was in the warranty info!!! No kidding. Personally, I don't like having to have trivets and butcher block cutting boards under my coffeemaker and toaster oven.... if I have to be this careful whats the point - no one will see the beauty of the countertop. Nice to hear everyone on this thread has had no problems.....found a few other threads and problems galore were reported.

I've had Silestone since 2002, over 13 years. Mine is a medium color. I've had no issues with staining, it's very easy to care for. I do have a few small chips in one heavily used area, I'm not sure how they got there.

I can feel them but can only see them if I look across the countertop, not straight down. The front edge of my undermount sink is rough, so it's chipped also. I can feel it but it doesn't look bad.

Overall, I'm happy with my countertop.

Softscrub Gel is readily available online (amazon, Walmart, Target, among others).

I have Cambria Torquay in my kitchen and pantry. Neither chips nor permanent stains after ~4 years. (Any temporary stains are removed with a little elbow grease). I don't put things directly out of the oven on them but certainly don't baby them.

I'm getting quartz for my future kitchen because my brother has it, and he truly loves it. He's had it at least six years, probably more like eight, and no scratches, marks or stains. He and his wife cook a LOT, and two children bounce around in there. He does put down trivets for hot things off the range -- which I would anyway. He doesn't use anything under his coffee maker, but maybe Keurigs aren't as hot on the bottom? (He doesn't own a crock pot or a George Forman grill or a rice maker -- I think the take home message for me is to put padding/trivets under those things but only when I use them!) I can always find an attractive trivet with personality for under the coffee maker, which gets used nearly every day.

His is a dark color with lots of flecks and marble-like movement -- perhaps this hides any problem? I will be getting light colors for mine, but still with lots of flecks and some movement. Yep, I've already picked them out (Silestone). Grin....

Thanks, oldryder, for posting the suggestions about the types of edging to use!

I have Caeserstone "Raven" in my bathroom. No stains, chips or scratches. After 8 years it looks like the day it was installed.

I have Caesarstone Honed Pebble in my kitchen and one bathroom. I also have CS Raven in one bathroom. The Raven has been in for 6 mths, the Pebble for 4 mths. I love both. I will say the Raven shows water marks much more than the Pebble. Probably b/c it's a darker color?? Not sure. They wipe up easily but in a bathroom who wipes up the water spots all the time? Not us anyway.

Oldryder is right, the honed finish does show fingerprints and oil compared to the polished finish of the Raven but they easily wipe away. Much easier than I expected them to when I tried on the samples I had. My guess is it's harder to wipe up on the small sample pieces as efficiently. A quick wipe with a sponge (which probably has some soap on it even if it's been wrung out) usually removes them, and if they are really greasy (probably 10% of the time) it might take a second wipe or some soap and a little scrubbing. Nothing over the top. And it's not like the fingerprints are glaringly obvious. I usually notice them if I look at the counter from an angle, or I sometimes catch them if the light is right. I kind of like that they show up, as it reminds me I should've wiped that section of counter. Fingerprints occur mainly on the edges of the island. Makes sense as people come in and lean on it all the time compared to the rest of the counter area. So if you like the feel and look of a honed finish, go for it. Don't be scared off by the "horror" stories of a honed finish.

As for hot things, I had no idea about anything like toasters or coffee makers being a concern. I only knew about hot pans, which I use trivets for, or set on the stove. I've used the toaster almost every day and never had an issue. And I have an espresso machine on the counter at all times and no problem there. I know it's been fine b/c we've had to move it a few times as our kitchen isn't quite done and the counter under it looks pristine. As for chips, none so far, but I haven't had my counters that long.

Is there anything you can put between quartz countertop and stove top. The heat is changing the gray in my black quartz to white.

Portia:

Pictures please. I'm concerned that you're using oversize pots and transferring heat.