We have a full slab behind our stove, and I love it. No grout lines to get dirty. It's a very clean look that perfectly fits our design language. But obviously, there are tons of different kitchen designs and it obviously wouldn't be a good fit everywhere. And yes, having a solid backsplash makes it harder to install other hardware. In our case, we opted to minimize penetrations. The only hole that we cut was for a pot filler above the stove. We designed the kitchen so that no switches would be necessary in this location, and outlets are installed as plugmolds under the cabinets. N.b. this puts restriction on where you have to install upper cabinets, as building codes restrict the heights and distance of outlets. If planning to go this route, have your kitchen designer or architect review building codes carefully. Also, I want to second the warning that quartz isn't an appropriate backsplash in a kitchen. There are countless postings on Houzz from people who found that out the hard way. Using quartz is very likely to result in eventual heat damage. In our case, we opted for ceramic material instead, but natural stone or metal is also viable. Glass might or might not work, depending on whether you can source heat resistant glass (noticeably more expensive!)

It is a drywalled support beam. What is under the drywall is called a header. Try searching arch support beam header-you will come up with many images of it being framed. What exactly are you wanting to search about it?

Thanks

When you say ”White Chocolate Brownies,” the recipe below is what comes to my mind. We are an unimaginative bunch. We just call them White Chocolate Brownies. WHITE CHOCOLATE BROWNIES INGREDIENTS Brownies 1 cup butter (2 sticks) 3/4 cup white chocolate chips 4 eggs, beaten 2 cups granulated sugar 1 1/2 cups all-purpose flour, sifted 1 teaspoon vanilla Icing 1/2 cup butter (1 stick) 1/2 cup white chocolate chips 3 cups powdered sugar, sifted 2 tablespoons half & half (more may be needed to achieve the correct consistency) 1 teaspoon vanilla INSTRUCTIONS Preheat oven to 325 degrees. Brownies For the brownies, melt butter & white chocolate in microwave using 30 second intervals or in the top of double boiler. Remove from heat & pour into large bowl. Mix in eggs and slowly add sugar. Add flour and vanilla. Pour mixture into greased & floured 9×13 inch pan. Bake 30-35 minutes. Start watching after 20 minutes so that the brownies don't brown too much. May be necessary to turn down the temp, too. Allow to cool and spread with white chocolate icing. Icing For the icing, melt butter & white chocolate in microwave or double boiler. Remove from heat. Beat in the powdered sugar, half & half, and vanilla. Spread over cooled brownies. If icing is hard to spread, use CLEAN hands to kind of pat it out. The warmth of your hands will help the icing be more pliable. Tip: if you chill them in refrigerator, they are very easy to cut.