flwrs, if you really, really love the look, why don't you just use it decoratively? I like the look and idea of having oils and spices, especially in pretty containers, out on display, but I don't. I don't mean to put anyone down for not knowing this, but oils especially, degrade very quickly with light; then add the extra heat from a range and you're heading for a huge waste. I never buy oils (eg EV olive oil) in the tiny clear, (and expensive) jars because there is no way of knowing how long they've been exposed. I cook extensively and buy my EVOO in the 3 liter cans and fill a half liter decorative jar with a pour spout. I store the can in a lower cabinet below my prep sink and the jar in a pull-out next to my range. I use a LOT of olive oil, so keeping the jar out for 10-14 days wouldn't be bad, but keeping it it dark is second nature to me. If you only cook with these oils occasionally and leave them out, you may not notice the slow degradation. 6-8 months later you'll notice an off smell and possibly wonder why you spent so much money on such an inferior product! Along the same thought, have you noticed that whole wheat and other whole grain flours all say to store in a dark, cool place? Same reason: whole flours, unlike refined, contain oil which can go rancid. I don't use whole flours that much and used to be frustrated because I was always throwing out open bags. After I started keeping them in my freezer, I no longer had the problem. So what I' getting at flwrs, buy pretty condiments at HomeGoods or TJMax, or even make your own, decorate away, and keep the stuff you actually use for cooking stashed below or away from the light and glass flames. I also agree that discussing this topic over in the kitchen forum is a good idea.

I had the same concerns when I did my kitchen, but was reassured that once it is sealed it is not a problem. I do not like the look of a different material above the slide-in range and since my granite is very dark, I didn't want it as a full backsplash. I LOVE LOVE LOVE my tumbled marble backsplash. I sealed it with one coat of 511 impregnator and Vioila, nothing penetrates. Here is my picture, which I am sure everyone here is sick of seeing already! Susan

My kitchen is anything but contemporary but I think the modular system is actually quite nice (and my previous range was a 30" Dynasty and I've done over a dozen housesitting gigs in the meantime and got to try various cooktop confiugrations but never induction - or any mixed fuel configiurations). Then again, I do have the older style that is all-black Ceran glass (no SS as the current models have). My house area doesn't have any piped-in gas so we use the electric normally and the gas when required or in case of power outages (though I have not checked if the gas can be manually lit). One flaw though is that you will not be able to have 4 good size pots/pans on at the same time unlikely a full-size normal configuration cook top.

Renee you must be overwhelmed with all of these comments. Your countertops are GORGEOUS, so I do hope you keep them. Sophie's suggestion to stain the floors is well worth looking into. For what it is worth my suggestion for your backsplash is to go with a simple solid tile in a lighter color that coordinates with the countertop. I would suggest you not go too small with the tile- 3x6 to 4x12 would be a good size to stick with. You want to avoid too much movement in the backsplash as the counter (and the floor) have quite a bit of movement and you do not want them competing. Let the countertop be the star of the show. Good luck and let us know how it all ends up for you.