Funny that you guys started to discuss this just when I am about to start this same project myself. Here are my findings. First off, if you plan of putting a counter on top of the new 3.8 cu ft FL, good luck, and have your pocket book ready. You see, the deepest "standard" counters are those for kitchens, at 25 1/8". Assuming that one leaves around 5" of clearance behind those newer FL machines for vents, air circulation, heat, etc, then you are looking at about 30"-35" of depth, depending on how flush you want the counter to come to the front of the machine. Having said that, there are 3 prices for laminate counters in the stores (like Home Depot). The counters you see in the store in stock are the cheapest, and will cost around $10 li ft. If you need to pick a finish that matches say the sink counter top in your bathroom where the machines are also located, then that is considered a custom order, even if it is a standard depth. This will easily double the price to $20 li ft. Now if you want to order a non-standard depth so that it goes from the back of the wall to the front of your new FL, then you are looking at $35-$50 li ft, depending on type of finish like rounded vs sqaure front edge, back ledge or no ledge, etc... Keep this in mind when shopping for a counter top. I would like my counter to cover the machines completely, so I might have to bite the bullet and order the more expensive counter top.... Again, I am talking about a laminate counter top, no fancy materials here.... I am from Canada, and here is what the local Home Depot quoted me in Canadian dollars for the 3 options.. 1) In-Store counter (limited finishes) 25 1/8" (standard depth) X 6 feet = $68 CAD Custom order counter (you choose the finish) 25 1/8" (standard depth) X 6 feet = $132 - $150 CAD 30 Csutom order counter (you choose the finish) 30-35" (non standard depth) X 6 feet = $222 CAD I believe the last option of non-standard depth only allows for a square front edge finish. If you want a rounder edge in front, like that found on your kitchen counter, the price jumps to $500 CAD, since the guy said that they have to charge for a full 4X8 sheet, and then cut the custom size from there, in order to get the rounded front edge... One other option you can do, which my brother did very nicely is lay down 2 sheets of plywood (for extra thickness), and tile the top and sides, looks really nice, but is a lot more work...

People are likely to tell you to do a search--which is a good idea. There have been several threads on this in here and I definitely found them helpful. In the meantime, I can tell you that I have carrara on my perimeter countertops. My GC and KD both said "NO WAY" in the beginning, but I forged ahead! Mine have been in for about six weeks and I love them. The biggest cons you'll hear are staining and etching. I haven't had any staining issues at all. My husband left a lid from a margarita mix container on one counter and it did etch (acidic). But I'm pretty sure I'm the only person who can find it. What you'll generally hear on here is that if you're willing to live with some "patina" meaning some etching and possibly staining (though there are poultice recipes that people seem to have great success with), then marble is a great choice. If you want a completely blemish-free surface, it may not be for you. Definitely do a search on here, though--and good luck!

hi Avignon, Yes, I am in NYC... kids and DH are asleep and I am roving around the internet planning tomorrow's activities (enjoying a glass of wine while doing so!). About the island. Yes, I think Honed granite on the island would work great. You'd have absolutely nothing to worry about. In my kitchen, I find the granite to be more durable and easier to clean and work on than the wood. That is not to say that I don't love the wood... I do, very much, BUT I think the granite is easier to clean. For instance, I would not prep meat on the wood. I am a bit of a germaphobe and would feel that I'd have to scour the wood too much to get it clean whereas the granite being such a hard surface, not a problem. I am happy I chose the wood and I would choose it again. I think it adds a lot of warmth to my kitchen and I like how it ties in other elements in my eating and living areas. I thought I would be chopping on it all the time, but as it turns out I am too smitten to mar the surface and have only used it for light prep, saving the heavier stuff for the granite. In terms of maintenance, I clean the wood with a damp wash cloth fairly often... this gets it looking really good. Every so often (maybe once every three weeks) I oil it - this is a quick and easy process and nothing to fear or avoid. I use food grade mineral oil for oiling. After oiling the wood looks amazing - it really comes back to life with the oiling. When choosing the wood top for the island, I had debated going with a contrasting color/wood for the cabinetry and keeping the counters the same as the perimeter OR keeping all the cabinets the same and changing out the counter OR same for cabinets and same for counters. Since my kitchen is small, keeping the cabinetry the same throughout seemed the right decision, but adding some warmth with the wood island top makes a nice difference (IMHO). HTH

That's beautiful! I'm not sure how practical that copper counter will hold up, and honestly, I'm done with the wood. We're going to salvage the good bits to make a separate table top/counter in front of the window (which is 8ft tall and 2 ft off the floor). I'm not concerned with "period correct" as the cabinets are not period correct and I have no desire for an 1890s style kitchen. We've maintained the historic integrity of the house (trims, wood floors, windows, doors, and most importantly, layout) but have mixed it with modern (non-suburban) elements. I do like the look of soapstone, will see it in person to see how it'd look with the cabinets. I'm looking at composite stone now...