Is wood parquet recommended on the ground floor and also in the kitchen?

I wouldn’t put DIY store laminate in a new build either, that’s my point.

Well, then we agree.

Do you have comparative offers for installing parquet? If he lays each plank individually, I can hardly believe that, I would definitely ask someone else as well.

No, the planks are usually pre-positioned on a thin mesh fabric structure and laid in a "mat-like" manner – or did you mean that further up with the prefabricated system? The solid planks are about 100mm x 14mm x 14mm.

The people who are building new here and talk about parquet mean 95% of the time click parquet with a few millimeters of wear layer.

Okay, if that’s the case... good to know, that wouldn’t really be parquet in the proper sense for me. That of course also explains certain price differences...

I admit, the statement about industrial parquet was provocative, that was unnecessary. However, I firmly stand by the statement that I consider it a cheap version far removed from the optical taste of the material, which for me reflects on the overall value.

I know the industrial parquet on mats, like the ones you surely mean, but it also exists on carrier boards or already glued. It is laid very quickly, which is a big advantage in halls, etc.

By the way, you were the one who slid from oiled parquet in kitchens to industrial parquet and its advantages. I claim that with this choice you are an oddity.
And on the topic of cutouts you can also acknowledge that dear escroda is professionally very close to that. One of the few remaining professionals in this forum.
If you complain about hasty judgments, one can just as well complain about you not sharing known information. With half information, you end up with other, possibly wrong and in hindsight hasty, conclusions.

Forums without power users die, by the way.

I am done here.

We can’t decide and would like to hear your opinion about wooden parquet in the kitchen and its practicality, meaning maintenance.
First of all, thank you very much so far and we look forward to your opinions.

I have the infamous 95% parquet here, also in the kitchen. The floor is oiled and I "have to" re-oil it once a year.
So far, that has not been a problem; I always oil it before I go on vacation. It’s quick and easy with the right tool.

An acquaintance has a similar floor, but lacquered or sealed in some other way (I’m not exactly sure) and also in the kitchen. He once told me about swelling at the joints and water stains.
I don’t have that problem; I don’t know what happens if you pour a full glass of water on the floor and leave it there, but a few water drops are absolutely no problem.

It’s a bit unfortunate that, for example, water with salt occasionally drips onto the floor by the dishwasher. That then forms a kind of white ring. That rarely happens to me.
It’s similar with splashes of sauces or whatever comes up while cooking.
A drop of pudding that has accidentally fallen down can’t be removed with a cloth, unfortunately. Luckily it looks like a knot and is only noticeable on close inspection.
Wood soap is supposed to help with that, but personally I haven’t had the need to test it yet.

All in all, I can’t imagine a wooden floor in the kitchen staying beautiful over many years. It won’t break, at least if it’s oiled, but the appearance will suffer over time. No matter how careful you are, if there’s a lot of cooking and maybe children in the household, you have to be prepared that the look will suffer more than in other rooms.

But you’ll notice that with tiles as well, especially in the grout.

I don’t know about underfloor heating. You’d surely have to glue it so that everything is firmly connected.

The feel of "real" parquet, which is not sealed but only oiled, is absolutely top-notch.
No tile, vinyl, or anything else can compare.
(In my opinion)

I think I would do it again. By the way, I have oak everywhere.