Stainless Steel and Other Metals
THE ULTIMATE IN RESISTANCE to water, staining, and heat is, of course, stainless steel, the countertop of choice in restaurants everywhere. It can be shaped and seamed to provide an integral nosing, as well as an integral backsplash and sink. Stainless steel has a long, long life, and after the first few months, when every fingerprint and scratch shows up, it will develop a patina that hides minor scratches.
The strongest stainless-steel countertops are 16 gauge to 14 gauge (the lower the number, the thicker the steel). Whatever the gauge, a stainless-steel countertop should be set or formed around plywood or medium-density fiberboard (3/4 in. is recommended) to add strength and mute the sound.
Other metals making their way into today's kitchens include copper and zinc, although these are softer and more prone to staining, unlike stainless steel. These materials are ideal for a backsplash, which doesn't see the action that a countertop does.
ALL OF THESE COUNTERTOPS ARE STAINLESS STEEL, but they've all received different edge treatments to suit the task. The sink and food-prep countertops have a marine edge, which is both strong and helpful in preventing drips.Around therangethe countertop has a square edge.The backsplash helps redirect steam and grease into the center downdraft vent.
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