You are not good with any top in quartz.In fact, chances sound good you may ruin a white kitchen in short order. Get a soapstone. And better habits.! A good chef does not cook like a hurricane. Learn "mis en place". and clean up as you prep and cook.. But the soapstone will withstand your bad habits and the other parties post meal/ lazy/ day later style for clean up. You DID ask .

Read up on soapstone. It will withstand you, and the microbes growing on the surface after 24 hours.....or before company, or whichever comes first. : )

If you clean them correctly they are not an issue. Yes Silestone or another brand would be a better option

Old thread but might be useful to others. We had the same kind of question while selecting stone. Our habits are similar to yours and that is the reality of life for many busy families. We got the cement look Caesarstone 2004 (raw cement, matte) and it has withstood a bunch of (delete expletives) getting fingerprints and smears of construction adhesives on it (removed with acetone and grit), as well as other construction dirt and grease that has been dropped on it from people not protecting after installation. Cooking cannot be worse than this. There is some sort of cream you can apply to get this stuff 100% out but honestly, we have not done that and it looks fine. That's the beauty of industrial look which accepts and even celebrates a touch of heterogeneity. And no, germs do not get into a non porous surface. Just clean meat juice immediately, otherwise clean it with soap and water before next use. All the other concerns about water stains are not an issue for us. If you are really uptight then you should not get this. But for most people this is totally fine.