Put your plastic CB in the dishwasher and run it. Use the sanitize cycle if just the wash cycle isn't enough. I've been using plastic cutting boards exclusively for decades with zero issues.. . . I bought a plastic cutting board several years ago, and found that it had deep scratches from my knives after a few uses. Ease of cleaning? No, trying to clean the cuts, even with a bleach solution, was more trouble than just washing the wooden boards.
I want a board for dough. I don't have a table suitable for dough. I need a surface to put over either a small table or the oven range to use as the surface.You need to explain what criteria make up best for you. There is no one best, it will vary by what is important to you.
I prefer plastic/nylon. They're easier to care for.
There is a lot of bad hype about wood and hygiene. You'll find good science that states that wood naturally kills bacteria better than plastic boards. The bad science is to extend that to wood being safer.
It doesn't kill enough bacteria to be food safe. You have to wash both of them to be food safe.
Plastic, you can sterilize. Wood you can't. This is why Health Departments require plastic for food service environments.
You don't need a board for kneading dough. It can simplify clean up but that's the extent of things. For some doughs, a marble surface is better for how it keeps the dough cooler, less natural stickiness and so forth.
Amazon has Cutting Board Stove Top Covers in all price ranges. I have one myself, mostly for working with doubh, but it also gives me another counter surface to work on without messing up my glass top stove.I want a board for dough. I don't have a table suitable for dough. I need a surface to put over either a small table or the oven range to use as the surface.