Water Softeners and Air Filtration Systems - Hard water for cooking

I’m installing a water softener and wondering what is the prevailing theory on leaving the kitchen cold water hard? My city water is actually pretty good and I like the way it tastes, but plumbing it for hard water is going to be a good bit of work. There are no sodium restrictions in our house so that isn’t an issue either, just the taste.

Tia

IMO soften it all. The plumbing is easier, the soft water will remove any scaling that has accumulated in all the pipes and life is easier on the fixtures.

Unless you have really hard water taste shouldn't be an issue but if it is you can try using potassium chloride (KCl) instead of sodium chloride (NaCl) in the brine tank.

I've got between 25-30g hard water and use potassium chloride. The water tastes fine. Although I have an RO for cooking, drinking, and the icemaker I'll grab a glass of softened water straight from the tap most of the time.

I agree with justalurker. I use RO water for all cooking, brewing, boiling and washing foods and there is a difference in results. Beverages and recipes will improve whether on city water or well.

Andy