By Barbara Pronin
The kitchen floor, besides being practical, has become a major design statement—with a bigger choice of colors, styles and textures available today than ever before.
“You need to consider practicality first,” said Home and Garden TV’s Katie Allison Granju. “How much time do you spend in the kitchen? What’s most important to you?”
Granju offers a brief description of the newest flooring options to help you make the right decision:
Porcelain tile—Porcelain tile is very durable, and is available in a wide range of colors, designs and prices. It is tough enough not to chip, crack or discolor under most circumstances – and more affordable than natural stone. Limestone, slate and travertine lend character to the room, but they are absorbent enough to stain to an extent and they tend to scratch more easily than porcelain.
Wood—Wood flooring is making a major comeback. Wood adds charm and comfort to the kitchen and is easily continued into adjacent rooms. Properly installed and maintained, wood floors are durable and easy to clean – especially if factory pre-treated with a polyurethane sealer, which eliminates the need for anything more than regular sweeping or mopping.
Cork—Soft, comfortable, and remarkably resistant, a cork floor “remembers” its shape, preventing furniture dents and scuffs. Dropped dishes and glasses probably won’t break on a cork floor – a bonus if you have small children – and cork is extremely water-resistant.
Brick—Brick flooring pavers come in many colors and textures, and they can be laid in interesting patterns. Like tile, they require some grout maintenance, but they are practically indestructible and offer a homey look reminiscent of the vintage farmhouse kitchen.
Rubber—Today’s manufacture rubber flooring is environmentally friendly, often made from recycled tires, and offers a dazzling array of colors. They are durable, easy to clean, and easily withstand busy kitchen traffic while offering busy cooks an easy-on-the-feet surface.
Reprinted with permission from RISMedia. ©2014. All rights reserved.