If it is so easily scratched wouldn't recommend installing it. Even if you take great care of it accidents happen. So eventually someone will inevitabily do something that will leave scratch marks.

Take a cotton ball soaped in real lemon juice. Rub it on the slab in a 3" circle. Leave for several minutes. Rinse with some water. Did it etch?

Of course do it on the corner of the slab that will probably be cut out for most projects.

Yes, I did along the edge but clearly on the stone portion. I did the same general spot on the other slabs that did not scratch. Chispa, the swab idea is great! I was envisioning trying to squeeze juice out of a lemon wedge onto a vertical stone surface.

We redid our kitchen about 15-20 years ago and have had a mostly black granite with beautiful white quartz veins, but are doing a huge reno and moving "Scandi Modern" and therefore want light/offwhite tops. We're planning to do full-height backsplash as well. The granites we've seen that are light enough don't like right and also look somewhat down level compared even to our current granite.

We're now a two cook household, often having one of us doing breakfast and then both of us simultaneously doing our own lunch and dinner. We aren't abusing or reckless, but also aren't babying anything. My SO and I are used to putting hot things wherever, and moving around cookware on the countertop without worrying about scratching. We are pretty good about cleaning up spills and liquids, but one also has to be realistic and there are guests/etc. Our granite has some chips along the pencil edge and one small crater from a heavy cast iron drop, but otherwise looks completely as new.

The irony is our penciled-in counter/backsplash budget is what our entire previous kitchen remodel cost so I would think (hope?) we could find something suitable!

Be careful with that (I’m assuming) wood cabinet species if you are going for scandi modern. The variation in grain can be busy looking with your stone tops - especially if you want to use it for the backsplash as well.

thinkdesignlive -- we would have preferred rift sawn white oak, but with our trusted GC and his outstanding custom cabinet guy, it just didn't come together. So, it's select natural maple instead. And that maple sample is a lesser quality -- it's an inside shelf whereas the slab doors/etc they do a much closer job of color and grain matching.

My vote for stone is a white quartz with just a hint of tan/light grey veining (cab hardware will be Top Knobs Latham stainless steel pulls), but the SO would really like a natural stone, in part for looks and in part for heat resistance.

If you’re going “Scandi-Modern,” and with your care concerns - maybe consider a simple, white Corian; and just a painted wall backsplash. Paint the backsplash area in an eggshell finish. It would suit the style, and care needs. You could put a stainless panel behind the range/cooktop, if you need something there. The no-backsplash look is a simple, minimalist, less fussy approach.

Quartzite is popular now, and using it on the backsplash too is also popular. It is not a favorite look of mine. And Taj Mahal, particularly, is being so overdone; when the bubble bursts on that one, it is going to be staggering. That said, the main thing is : if you love quartzite and that look, then of course go with it.

I’m a granite lover. I would not let Scandi-anything interfere with that. There is no stone that has the myriad of design options of granite. Not to mention the functional strength. Look at polished River White.

No way would I do quartz. If you want a realistic marble look, without marble, look at Formica Calacatta Cava.

“My vote for stone is a white quartz with just a hint of tan/light grey veining…”

For one thing, quartz counters are not stone. Quartz contains 34% plastic resins (by volume), plus additives and dyes. It’s manmade, not earth’s product.

“My SO and I are used to putting hot things wherever…” Then, quartz is not the answer. The plastic resins will scorch when hot pots, or even the lid from a hot pot is put on the counter. And, if using the counter as backsplash, be prepared for scorch marks behind the stove/range from the exhausted heat from the rear oven vent.

Do a search. There are hundreds of threads on this topic.

That is a good point, @darbuka. I have not fully read the OP’s comment so didn’t know about the hot pots and pans wherever part.

The quartz we are looking at are 90 and 92% silica, but scorching is still a concern. We’re doing the Thermador Freedom 36” induction cooktop and separate wall ovens.

And yes - my “vote for stone” would not be quartz. (I didn’t see that part, either.)

Ntguru, those 90 and 92% silica numbers are by weight. It’s the scam manufacturers put out there. Weight doesn’t matter. It’s the volume, i.e., the amount of plastic resin product that makes quartz counters suseptible to melting and scorching. Buyer beware…especially as you plan on putting hot pots, pans or whatever on it.

Just cut a lemon in half, put it in a baggie in your handbag. Press, hold, twist. Same thing : )

I don't think you should overestimate your care level for this. Sounds like your habits are far more used to a more forgiving by a LOT ........granite.

Yes, you likely need another granite.

However, The Natural Stone Institute does insist that trivets should really be used on all natural stone, including granite.

Here is a Houzz discussion on the subject. This thread and info was posted by the esteemed @Joseph Corlett LLC .

https://www.houzz.com/discussions/6203030/why-you-use-trivets-on-stone

You can get away with putting hot pots and pans on granite, but it is not advised.

I have granite where I live now. 98% percent of the time, I use trivets. It is just habitual for me. I have never thought to place hot pots and pans directly on any countertop material. Very occasionally, I might be rushing or am feeling super lazy and I rest the pot on the granite for a few seconds - I am not overly concerned, since it’s granite. But I mostly use trivets.

If you want a nice marble-like quartz, try Caesarstone "London Gray" and Silestone "Lagoon." Both have subtle gray veining/marbling. Stay away from anything with fat fake veins.

I'm curious, what do you guys do with hot cookware after you've cooked and plated or whatever the food? Just stack a bunch of pots and pans in the (hopefully not composite stone) sink?

The pots do cool off. And FYI you can run cold water in a pot or pan and that will cool them off.

Personally, I have only used stainless sinks in a kitchen.

The bottom line: You can do whatever you want and you can put hot pots and pans wherever you want to. But keep in mind that the strength of granite has supported all of this. You are not a candidate for quartz, laminate, or solid surface.

I have granite tops. I use trivets for items coming out of the oven. They stay there until cool enough to cover and put in the frisge or move to smaller containers. They then go into the dishwasher or get washed in the sink. For my items on the cooktop since I have induction I can basically turn off the hob and leave or move to an empty space on the cooktop. I move to a trivet if hot and don’t want to leave on cooktop. Warm/very warm items I will put directly on my granite top. I tend to serve from oven/cooktop to table so I use trivets there. I have a round magentic trivet for my table that I love as it can follow a pan (magnetic) from person to person. I had Uba Tuba granite in a previous home for 13 years and I put everything from oven or gas cooktop directly on those counters with no issues. My current granite has some large crystals and was advised not to place very hot items on them directly.

Freedomplace1, thanks for all your posts. So, if you stir-fry some veggies in hot oil or butter, scoop them out onto a bowl or whatever for the warming drawer and need to get the pan off the cooking surface for the next thing, what do you do? I think taking the pan right over to the sink to douse under cold water will at best result in hot sizzling oil/fat all over you and the counters and worst case, that plus thermal shock and warp the pan. Although, I guess even an expensive pan is a lot cheaper than counters?

I did look at river white granite and this one river white granite might work. Most of the others I found pics of have extensive dark red dots which are way too loud for our look.

Maybe our answer is to buy on looks and just have to find clear trivets to use.

River White is a stunning granite. If you get polished River White you will have the ultimate - in beauty and strength,

I can’t imagine buying “on looks” if you are referring to any quartz. What looks? Also, face facts- you and husband are likely not going to regularly use trivets.

I’m a vegan and I do a lot of stir fries. Although, I don’t use tons of oil, etc. I have no idea what you are referring to, in terms of the problematic maneuvering. It’s easy enough to put the pan either back on the cooktop or on a trivet on the counter until it cools off. Also, with a stainless sink, there is no problem with just putting the pot/pan in the sink for a few minutes, until it's cool enough to run water into it. And I don’t turn the water on full blast... I just run a little bit of water into it at first, in case it might still splatter.

Yes, the River White slabs vary, but it’s easy enough to find one with the color you prefer.

Here we go again with "quartz is not stone; it is man made". A human did not make the quartz crystals. It is a small amount of resin that is used. There are different types of resin, developed specifically for the need. For your need you would want epoxy or acrylic. Click to expand.

Then read this article about quartz....

https://www.usmarble.com/countertop-materials-and-selection/the-truth-about-quartz-countertops-yes-theyre-engineered-and-thats-a-good-thing/

"I'm curious, what do you guys do with hot cookware after you've cooked and plated or whatever the food?"

Leave them on the stove for a few minutes then put them in the sink. If I need room on the stove for whatever reason, right into the sink but let them cool a couple minutes before adding water to soak or wash. (not a good idea to put water in screaming hot pans, over time it could cause them to warp).

Thermal shock is real. Why play Russian roulette with your counters?

Just use trivets.

If easy to follow habit is cooking are hard to follow? You don't buy anything for looks. You can't set a hot pan on an unused burner? Are you a catering service or feeding a dozen people?

Surely you can manage a silicone mat on the counter top?

I have had almost every counter material imaginable I presently have quartz which we love. we get compliments all the time.
Granite was our least favourite it looked so cold

Engineered quartz is clearly man made. It doesn’t come out of the ground in slabs like granite, marble, or quartzite. But who cares? It’s a practical and viable alternative to natural stone. You weigh the pros and cons of it and all countertop materials and make your own decision as to what is most important to you and your family.

Joseph, thanks for weighing in (no pun intended!). What would your recommendation be? Yesterday, I grilled/seared a large pork chop on my cast iron grill pan. It's a lot easier to clean the crusty stuff off before the pan completely cools. I brushed and sprayed it off toward the end of that easy period (ie, it had cooled more than ideal) and realized I was resting it over the sink edge of the existing granite since it's heavy (and a bit slippery due to fat splattering a bit). By laser thermometer, the bottom varied between 145 and 165F. Is this something that is silly to do with granite? With quartzite? With quartz?

Jan, as mentioned, we are often cooking different meals side by side. My wife has major dietary restrictions and I'm a bit of a foodie! :) Four cookware items per meal including two larger fry pans are quite common and more plenty of times. We are going from a 30" induction range to the 36" Thermador Freedom cooktop, so hoping the extra 6" and the Freedom's "cook anywhere" will help some?

I am not Joseph. For one thing, I am not a man. :) But in any case- I am sure that Joseph Corlett LLC will have great info and insights for you - and will address this much more eloquently than I will (and have already done.)

You need another granite. Alternatively, perhaps a quartzite will work for your lifestyle. Quartz is not an option. If you want a marble look, I have already suggested Formica Calacatta Cava. You will have similar issues with the laminate... and will need to be more mindful of your habits; but there are a number of advantages:

1. It is less costly than quartz. So in the event that you and wife damage/destroy it - it is much more cost effective to replace. Damaging and needing to replace quartz is potentially cost prohibitive. So you would possibly end up just living with it.

2. The Calacatta Cava would be my personal choice, regardless - because, imo, it is a much more realistic marble-type look, than anything I have seen in quartz.

freedomplace1, we are looking for quiet countertops to go with the Scandi vibe, not necessarily the marble look specifically. To me, quiet means less contrast and subtler patterns. We have not been successful finding a granite that is both quiet and is light to work with everything else. If you look at the River White here (and below), the third picture is quite loud -- both contrast and pattern. The fourth picture--especially the bottom 2/3--looks really nice and would be even better if the deep red dots weren't there. We haven't seen anything like that having walked four wholesalers and our trusted fabricator (who also stocks) multiple times.

I will have to look into the calacatta cava formica to see it in real life. Their larger size sheet should cover our island in one, which is good. We have a 25' run on the main outside kitchen, so I will have to learn more about how seaming works with formica. Also, assume we'd have to get a stainless steel fabricator for the 42" wide higher section under the hood, even with induction not gas in the cooktop.

Good Grief. You'd be better off with a PLAIN Dupont original Corian. A dozen or more whites from which to choose- its the original " Solid surface" You do have to use your head just a little bit, and no you don't set a 500 degree pot on it, but I routinely set something from the stove with no issue. It seams without notice, virtually invisibly , can be sanded out for a disaster. Mine has been in place for over twenty years, Cameo White and has no issues to now.

Your attempt to jam square peg habits into round holes? Plan to fail.: )

Or just get stainless steel counter tops.

Or give up a very light color for Soapstone......... virtually indestructible , impervious to heat, to bacteria. It was in your high school biology lab for a reason - the frog, and the Bunsen burner lol

It is also not for perfectionist seekers. It is for serious cooks and lovers of organic materials'

Key Physical Properties

• Non-Porous: The stone has zero liquid absorption, meaning it does not harbor bacteria and resists stains from acids like wine, lemon, or vinegar. [1, 2, 3]
• Heat Resistance: It is exceptionally heat-resistant and will not burn or scorch, allowing you to place hot pots directly on the surface. [1, 2]
• Softness and Scratchability: Soapstone contains talc, rating low on the hardness scale (around 2.5 to 3.5 on the Mohs scale), which means it scratches and dics easily. [1, 2, 3]
• Repairability: Scratches can be easily buffed out using fine-grit sandpaper and treated with mineral oil. [1, 2]
• Chemical Inertness: Acids and common kitchen chemicals do not etch or damage the material. [1, 2]

Appearance and Maintenance

• Natural Patina: The stone darkens and develops a rich patina over time, especially when treated with mineral oil or wax.
• No Sealing Required: Because it is completely non-porous, it never needs chemical sealers applied.
• Color Range: Available naturally in soft shades of light gray, charcoal, and green with subtle veining. [1, 2, 3, 4, 5]

Yes, the River White granite slabs vary - it’s a natural stone. Some slabs, and/or parts of the slab, may feature more of the red than other slabs. And you cannot make judgements on this, based upon internet pics - which are influenced by many factors.

This is an interesting article about the differences between quartz and laminate. And I have to say that I really received a huge confirmation, when I read this article; i.e. that perhaps I am not just ‘seeing things’ - in my assessment that the Formica Calacatta Cava is a much more realistic marble look, than anything I have seen in a quartz.

https://www.thespruce.com/quartz-vs-laminate-countertops-1821209

I’m lost here. Does no one use trivets, potholders, etc? Why would anyone sit a hot pan on any type of countertop unprotected?

I think any patterned granite will not read scandi modern. If you keep your backsplash light and consider a honed or sueded black granite you will check all your boxes. A solid top - white (corian, quartz) or black like shown looks clean and minimal which is very scandi modern.

And this is Cambria’s white cliff in a matte finish. With your wood cabinets and wood floors I think a solid counter - dark or white - will give you the vibe you say you want:

thinkdesignlive, I've thought for a while that a solid or nearly-solid off-white or near-black would look best. It would provide contrast with the warmer wood cabinets and floors without being loud. I agree 100% that the vast majority of granite has that patterened look that doesn't work right with Scandi.

In prior projects, we've added two very large skylights and about 150 sqft of glass up over the open first floor's vaulted area, and have moved the walls and furniture toward light/off-white and it has absolutely transformed our living zone into a warm and bright area. We'll be adding a 5' x 5' window over one of the two full size sinks with this project. Given our trend toward lighter and brighter, and that we've had basically black granite (which BTW does NOT have the typical patterned look) for 15+ years, we're leaning heavily toward the light side of the counter spectrum. We will also have a fairly large prominent island and I think black or dark grey on that might be a bit heavy. That said, we'll run through a couple dark options to be sure.

I think off-white quartz or perhaps Corian is the best answer if we cannot find a suitably "quiet" natural granite or quartzite. Quartzite seems more likely to provide the right quiet slab, although we're still looking at granite, too. And if we end up man-made, we'll have to use heat protection, or learn the hard way and have to re-do the counters, probably still under the price of the quartzite grades that we like. I also agree that a matte finish would be ideal, although I would take shiny/polished if the option otherwise checked all the boxes. I will also investigate laminate/Formica, but don't know that either the Mrs. or I will be able to get over our stereotype of it on a project at this price point.

River White can have garnet deposits for patches and specs of burgundy. It has a geolgical 'gneiss' classification. Other granites to look at include White Valley, Viscount White, Copenhagen White and Silver Clpud. They have veining without speckles.

You will pay the quartz price and not have as realistic of a marble look as the Formica - if you go with a marble look. Personally, I would not care about the price point or “stereotype”. I prefer the look of the Formica faux marble much more. Plus, with your situation, you will spend more money replacing a quartz than a laminate. But if it’s worth it to you, then that is the deciding factor.

I have to say that I am also a bit biased because I am not a quartz fan.

For a solid white- you are better off with Corian than quartz or Formica. Corian has more options, in terms of being repairable.

And yes, there are more solid looking granites in black. And yes, there are other white granites.

Freedomplace1, I'm open to Formica. My trusted local fabricator doesn't do Formica, so I've got to go through that vendor selection process if we go that way. Quick research downsides also include undermount sink challenges (and undermount is pretty much a design must-have for us/Scandi) and that it's almost surely not suitable for backsplash behind the induction cooktop (whereas quartz probably is).

I do think aesthetics are mostly subjective and that we may broadly differ there. In terms of looks, I'm probably about as anti-granite as you are anti-quartz :)

I appreciate how much you've helped and contributed -- thank you!

You’re welcome.

I am not sure if quartz can be used as a backsplash with induction.

I am mostly a painted wall, no backsplash-look fan, and it is a look that is trending these days; it is a simple, non-fussy approach that can work well with “Scandi”. A stainless panel can be placed behind the cooktop. The other popular look these days is running the counter material as the backsplash. If that is what you are planning to do, you will obviously verify the feasibility of using quartz behind your range/cooktop.

Best wishes with your project.

@Joseph Corlett, LLC .

I promise I won't quote "Industry pap", if you stop quoting "Facebook pap". 33% of resin? Lordy, which brand has that amount of resin? Please advise.

https://www.reddit.com/r/kitchenremodel/comments/1qffmdt/are_quartz_countertops_really_93_quartz/

"33% of resin? Lordy, which brand has that amount of resin?"

Virtually all of them.

Fourth paragraph.

OK, I'm a nerd, so I had to do some math.

I found the following densities:

Quartz countertop: 2.4 g/cc

Quartz mineral: 2.65 g/cc

A 1000g sample of quartz countertop will have a volume of 416.7 cc.

Assuming the sample is 92% mineral by weight, the volume of mineral in the sample is 347 cc.

Therefore, the mineral content of the countertop is 83% by volume (17% resin).

And then, because I'm a visual person, I filled in first 8% of the squares, then 17% of the squares. Clearly it makes a difference whether we're talking about percentage by weight (8%) or percentage by volume (17%).

"Clearly it makes a difference whether we're talking about percentage by weight (8%) or percentage by volume (17%)."

Thanks for making my point. The weight measurement is meaningless, but because it sounds better, it's used by the industry.

Any time, Joe! As an engineer, I'm a bit of a stickler for details - and I like visuals.

Buy the quietest looking countertop you can so the room looks the way you want. Buy trivets that are gorgeous and learn a new habit (place hot things on trivets). If you don’t get the look you want, you will be unhappy.
Re-visit Formica. It’s better than you think. Look at Corian.
I have used ceramic tiles from different countries as my “hot plates” for years. I have a favorite that is a long wood slat one. I have never thought about placing anything hot on any counter I owned (4 houses so far) because my generation had Formica that melted when hot.
Your new kitchen will be gorgeous if the countertop is solid white. Go for it.