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@Airhead
And don't worry too much about staining/bleaching natural stone. Just don't go into it assuming they are indestructible. You can seal them on an annual basis with stone sealer that makes them less porous.
If you do happen to make a tahini sandwich late one night and the neat oil spills from the lid onto the countertop, then you only notice it the next day, you can fix most of the damage with powder/flour and a stone cleaning product (don't ask me how I know!).
The main problems are around the hob if you splash a lot of oil during cooking and areas where you have oil bottles standing that might have oil on the bottom. So basically repetitive long term issues. The oven cleaner problem is very hard to get around with quartz, I've seen black quartz bleached in minutes by oven cleaner and I don't know any way to fix it. If anyone else does I've got a client who would like to know.
It's a pleasure to live with, I would go/have gone for a sandy coloured one with iron and silica deposits. They show the least dust and crumbs and the reflections are forgiving.