Commercial Kitchen Benchtops Key Benefits

No longer just a place for cooking and washing up, the kitchen has become a key entertaining area in the family home. With all this activity, most people want their kitchen benchtops to look good, as well as being durable and easy to clean. We explain the advantages and disadvantages of the most popular materials.
Stainless steel is the benchtop of choice in busy restaurants for a number of reasons - it's easy to clean, hygienic and hard-wearing. But while it can provide a contemporary, minimalist look, stainless steel benchtops may not be ideal for the average domestic kitchen.
To begin with, it isn't scratch resistant, so you'll either have to be extremely careful your knife doesn't slip off the chopping board, or get used to the marks. Fingerprints also show up on its shiny surface, although brushed and textured finishes can camouflage marks to some extent.
Stainless steel is typically applied to a plywood base to add strength and deaden its sound, but it can still be noisy.
Many people see it as a very hygienic option for their kitchen, and rightly so. It's non-porous, which limits the growth of bacteria, and the sheets of steel can be formed to include a sink, draining boards and splashback, so there are few joins.
Where joins are necessary, the two pieces of steel can be welded and polished to give an almost invisible seam, minimising the amount of food crumbs and grime that can collect in these areas. You can also put hot pans straight onto it without leaving a mark.