I originally wanted engineered stone (quartz) b/c I had heard how maintenance-intensive granite was...in particular, having to seal it several times a year. I did some research and discovered that in reality, most granite is NOT labor/maintenance-intensive, it's pretty easy. Granted I do have one of the so-called "bullet-proof" stones (Absolute Black Premium), but even for those that aren't, sealing is really only needed once or twice a year and is actually pretty easy. Regardless of what anyone tells you, nothing, including engineered stone, is "bullet-proof". I have some rainbow "stains" around my sink cutouts & faucet holes that are due, I think, to fabrication and nothing can be done about it...but nothing else has happened to it and it's never been sealed. Engineered stone has resin, so some thought about being careful with heat is in order (melting/scorching). I suspect it's not a huge risk, but it's possible. Granite might crack due to thermal shock if you put a hot pot on it...again, I don't know how big a risk is, but it is a risk. Both can be chipped. Both can be scratched if something harder than it is dragged across it (like a diamond ring!) Even engineered stone can stain...I've seen a post or two about that (it's been awhile, but I remember the shock!) I suggest that whatever you decide on, take home a sample of your slab (if granite) or a sample of your chosen engineered stone and test it. See the "Read Me" thread for some of the tests to perform. Scroll down to the "Miscellaneous Information" topic (it links to a "stone advice & checklist" thread). Here is a link that might be useful: Read Me If You're New To GW Kitchens!

francoise, I skip the dish soap. When we our counters were first installed, I mixed a few drops with water for cleaning (at the rec of our fabricator), but I didn't love it on our black granite. Left it a bit streaky/smeary. I wonder if the addition of alcohol counteracts that? I had checked with a marble guy (marble institute type place?) re: the safety of alcohol-water on marble, and he assured me it was fine, wouldn't harm it. FWIW, all of our stone is sealed (with solvent-based, penetrating sealers). Our granite and marble are still as shiny as they've always been. HTH!

I use 70% isopropyl alcohol (I think it's the strength rec by that doctor). I add the essential Lavender oil (I've seen it at Fairway, Whole Foods, Mrs. Green's, organic/health food stores....) because it has anti-bacterial properties of its own, and I like the scent. I've read (here) that it may alter the surface tension (of the alcohol and water) favorably as well. You can use as little as 10% alcohol to (90%) water and it will disinfect (again, according to the doctor), however, I use a higher am't of alcohol because it smears less, and cleans better. I started out using ~30% alcohol, but use somewhere around 50%-50% now. It's not exact. I top off my spray bottle when it gets low, or when I don't want to wait for it to become low. I eyeball the amounts, and leave a little room at the top of the bottle to tweak amounts as desired (I go by smell; just enough alcohol, just enough lavender... and by spray/wiping without smearing or streaking). I add maybe 20 drops of lavender oil, plus or minus. You can use other essential oils if you prefer. Tea tree oil is another one with natural anti-bac properties. I don't much care for it's scent, and avoided it because it is harmful to cats (don't know about dogs or other pets). I had resisted "making my own cleaner" for the first few years after our kitchen reno, but I do like this much better than the prepared products I'd been using, and I use it on the black enamel burner pans on our Wolf range, SS appliances, as well as on our granite. It's easy enough to mix up, and cheaper, too. I buy the larger bottles of alcohol, and try to pick up a few bottles when they're on sale. The lavender oil bottle, small as it is, lasts a long time.

It really depends on the price of the house and its location. In many expensive neighborhoods, people will replace a 2 year old kitchen just because it's "not their taste". If a more modestly priced or even low-priced area, I think countertops would be an issues only if they were some strong color (bright yellow or orange Formica or some such). People have pretty strong opinions about countertops these days. Higher end kitchens are expected to have either quartz or marble; spec housing expects granite. Me? I don't care for either! I LOVE my Glacier White Corian countertops and have done so now for 33 years! Blondaninomina, I cannot imagine what on earth you are talking about saying they are not "functional"! They are very easy to clean, practically indestructible (no hot pans, though), and wear like iron. Mine look like they did when they were first installed. But I am aware that people today think of Corian as "low-end" countertops in the US; in Europe and the UK, they are considered very high end. I remodeled my kitchen for myself; if the new owners don't like it, they are welcome to replace it.