Best Granite Countertops Connecticut
The natural stone granite is used increasingly as a work surface or kitchen countertops.
As kitchen countertops is the countertop or sideboard in the kitchen. The granite countertop is firmly mounted and forms the horizontal end of fitted kitchens usually 600 mm wide in a working height of 850 mm (France and Italy only 800 mm). Among other things stove and sink be fitted under the kitchen counter tops. Material selection is determined by the hardness, resistance (resistance and heat resistance) and its in addition to the colors.
Natural stone, as the granite will find use more as a work surface. Due to the countertops they are used as floor and wall coverings with polished or ethnicities surfaces in modern kitchens. Natural stone such as granite to withstand short-term and high temperatures (for example, by cigarette Ember and hot pot floors). The granite surfaces are easy to maintain and clean heat and Lichtenstein and odor free and resistant to alcohol, solvents, as well as exposure to water vapor (see also natural stone care). Natural stone, used for kitchen countertops is mainly granite, Gab bros gneiss, and quartz.
Granite, which has a grainy texture, there is in almost all colors (except the very rare blue). Granite is one of the densest stones with the lowest water absorption.
Preferred a dark granite surfaces can be chosen on the dark Gab bros (so-called black granite), the granite-like properties.
Other rocks are rarely represented in German kitchens. Sometimes hard and dense sandstone (such as Ruhr sandstone) are used. These are porous and they tend to the unwanted intake of fluids. Rocks (e.g. marble), which are sensitive to chemicals, are relatively unsuitable as lemon, acetic acid and fruit acids on these stones left its mark. However, are used in Italy such as kitchen countertops the sensitive Carrara marble. Fading luster is perceived there quite obviously not a disadvantage. In the confectionery business desks made of Carrara marble are frequently used, because icing must cool down quickly and marble surfaces are particularly suitable for this, also no dough on the surfaces of the marble remains glue.