A worktop is a refrigerated cabinet whose top is finished as a usable surface, usually stainless steel, sometimes with a raised splashback at the rear. You can chop, plate or assemble on it while the ingredients sit chilled underneath. Unlike a plain undercounter, it is designed to stand alone rather than slide under an existing counter.
The top is not refrigerated. Anything placed on it is at room temperature, so it suits short tasks like plating, packing parcels or portioning, not leaving trays of raw meat out for an hour. If you need cold food on top, a prep table or saladette with refrigerated pan wells is the better choice.
A cloud kitchen in Bengaluru running from a narrow unit is a typical user. One two-door worktop gives the packing station a counter for boxing orders and chilled storage below for sauces, chutneys and salad components, without adding another table.