02.Stone options
Granite:
Granite benchtops remain a favourite for those who want the elegant look of natural stone. It's one of the hardest materials available and, if cared for properly, can look good for many years. 
Pros: Can withstand hot pans; comes in beautiful colours; very durable; difficult to scratch.
Cons: Porous so needs to be resealed regularly; has joins; colours and patterns can differ from the showroom sample.
Cost: Relatively expensive. Usually around the same price as engineered stone, slightly cheaper than solid surface, but much more expensive than laminate.
Tips: Go to the fabricator’s workshop and choose the actual slab before its installed as it may look very different from the showroom sample.
Engineered stone:
Engineered stone is made of quartz or granite granules, marble dust or glass chips mixed with a resin or polyester ba
se. It includes the brand names CaesarStone and SmartStone. It's a relatively new product but its appearance and durability have made it a popular choice.
Pros: Doesn’t have to be sealed; large variety of colours and patterns; difficult to scratch.
Cons: More expensive than some other materials; uniform look isn’t for everyone.
Cost: Generally around the same price as granite, depending on the style you choose.
Marble:
There’s a reason that marble counters are generally found in bathrooms rather than kitchens. While it may look classic and beautiful, marble lacks the durability of granite and has a tendency to stain and scratch. 
Pros: Good surface for rolling dough and making pastry; looks good.
Cons: Not scratch or stain-resistant; not as durable as granite; requires regular resealing; is sensitive to acidic foods and some cleaners.
Cost: Marble is usually more expensive than granite or engineered.
Tips: You may want to put a marble inset into a benchtop of another material for rolling pastry, but this will create joins where dirt can be trapped.