Well, if you don't put in a prep sink, then you should switch the sink & DW.

Your Prep Zone will end up being located where there's easy access to a water source & range.

• So, if you don't have a prep sink, the Prep Zone will be b/w the sink inside the "G" & the range.

• If you do have a prep sink in the peninsula (either in the corner or on the peninsula somewhere), the Prep Zone will most likely be b/w the range & prep sink. It has the added advantage that it's also near the refrigerator...where most of your veggies & fruit will originate. Oh, and it's also closer to the pantry where your dry goods will originate.

The down side is that you may be limiting your "ideal" prep space b/c there's not much room b/w the range & sink. I have a similar setup, but I have almost 42" b/w my cooktop & corner prep sink. 80% of my prepping is done there. The other 20% is done on the other side of my cooktop b/w the double ovens & cooktop...but that's mainly for baking & roasting.

Also, with both a prep sink & cleanup sink, you potentially have two Prep Zones...the primary on the peninsula and the secondary on the other side of the range.

Oh, and I find that I can access the water from the DR side of the peninsula as well, even w/the 15" overhang...so it's useful for wiping down the table, etc. as well as prepping!

Bottom line: I like the idea of a prep sink to make your kitchen more functional, but I wish there was more space b/w it and the range.

Refrigerator...if you're getting a counter-depth refrigerator, know that it will most likely be 30" to 31" deep (measuring from the back wall). CD refrigerator carcasses/boxes are around 24" deep. When you add the doors & handles, they end up around 30" deep. Then, add the 1" or so behind it for air flow, plug, and anti-tip device, and the refrigerator is now sticking out 31" from the wall.

I'm also assuming that you're "building in" the refrigerator...but I don't think I'd waste 6" on filler around it (3" on each side). I would surround it by 3/4" end panels and place a full-depth cabinet above the refrigerator. I would take that "extra" 4.5" and either put it in the cabinets on the other side or maybe make it into a pullout broom closet/utility cab.

Cleanup Sink...I would consider moving it to the right a few inches to make accessing it and working in front of it easier. Why not put in a 33"/36" corner susan? 33" on the window wall (that would mean 9" b/w the sink & corner) and 36" on the side wall. IMHO, corner susans are much more useful than blind corner cabinets.

I suggest moving the prep sink out of the corner to the end of that peninsula. I see it as jammed into the corner and using it there will block bottom cabinets.

I'd also make it a square, D or rectangle. I don't find a round sink is as functional as other shapes.

Such a move would make more setting down space to the right of the rage where it's needed plus a handy corner for an infrequently used appliance or decor or just pushing things over.

I'd add a pot filler if wanted/needed but either sink is looks to be steps away.

I voted with my wallet to have a prep sink and so far have no regrets. (However, my kitchen is not yet in use as a kitchen.) I might go so far as to suggest that two kitchen sinks are efficient when the house population exceeds one person. (This is also true of bathrooms.)

With respect to the three negatives.

Cost is obviously a factor, and only the OP will be able to evaluate that trade-off.

The space lost on the counter surface is small but one effectively gives up the volume of the base cabinet. This is a trade like cost that the OP has to make.

The butcher block counter issue raises the question of how a butcher block counter is used and kept sanitary. Wouldn't it be better to have a few portable blocks allocated to different food groups? I wouldn't want to chop salad greens on a block used to cut up chicken, even if I had cleaned it as best I could. There is also the question of how a used block counter will affect house resale.

kas

Have not been following your story. Do you have a growing family? If so, try to project yourself into future. The more people using the kitchen water source and the more the uses of the water source, the more useful the second sink.

Thanks, guys!

Buehl, I agree that prepping BETWEEN a sink and a range is almost always ideal. But what is the problem with doing most of my chopping to the right of the proposed prep sink, on the peninsula, and using the area between prep sink and range as a landing zone for stuff that's ready to go into the pan? IOW, how important is a linear spacial progression between washing, chopping and cooking? What about people who prep on islands and carry their chopped ingredients to a cooktop against the wall? It seems like they cover a much bigger distance than I ever will... or am I missing something?

I think you're right that if I were to omit the prep sink at the peninsula, I would probably end up doing most of my prep between the main sink and the range. The only reason that's a second choice for me is purely social -- wanting to chat with table-sitters while I cook. Otherwise it's a super sweet spot -- the view through that window is one of the best things about my house. BUT, why would you recommend switching the DW and sink if I were to make the latter my main prep area? Wouldn't it be even more important to maximize counter space there (one of the reasons I arranged sink and DW the way I did)? Are you thinking the DW door would block the sink off from the prep area whenever its open? Is that what would necessitate the switch?

Rococogurl -- I went back and forth on whether to put the sink on the end of the peninsula or in the corner. I decided I'd rather give up landing space next to the range than landing space across from the fridge. I'd also rather interrupt up an L-shaped stretch of countertop than truncate a straight span of countertop. And I'd rather give up cabinet space in a corner than cabinet space in the most centrally, conveniently located spot in my kitchen, at the end of that peninsula. One of the reasons I picked a round sink is that when placed inside a corner, a 12" round sink only eats into adjacent "runs" an inch or two. In fact, if you factor in the amount of filler you need on either side of a 90% bend, I will barely sacrifice any drawer space at all. Unfortunately this wouldn't be the case with a different shaped sink -- believe me, we tried. So yes, I agree those other shapes cam be more convenient, but not in an inside corner.

Kas -- I've already worked my head around all three negatives I listed. 1) I already budgeted for this sink/faucet 2), 90% of the cabinet space I'll be losing will be in a corner, not that great a prize to me. Yes, I could access that cabinet from the table side of the peninsula, but given the way our table arrangement is evolving, that corner will still be low on the accessibility-hence-usefulness scale. As for surface space, I plan to get a chopping block I can put on top of the sink, effectively transforming it into flush counterspace when/if need be. 3) Good point about the butcher block: much better to have a mobile chopping block and durable,...

A thread was started on prep sink reasoning and a general question was asked.

All I'll say is that one doesn't often see small round prep sinks in corners like that for good reason -- there's an oven door opening into space directly behind where one stands in that plan.

As a result, it's not as functional a size and placement as it might be. Not that it hasn't been done, or someone else loves it, or that the OP won't.

We debated a prep sink then the plumber said it wouldn't cost extra due to existing pipes, and I got a great deal on an old round hospital sink. In our 2-cook kitchen, it's been an unexpected pleasure.

In my layout, beyond the outer corner where the sink is nested lies our deck and french doors, so it's double convenient in summer when folks are coming in from outside -- no need to bother the cook.

One thing: our layouts are quite similar (reverse imaged), and I would say that your 16" space between corner and range is cutting it close. We have 30" and I often wish it were just a tad more. Can you scootch the oven over any?

I disagree with three of your four drawbacks.

We've done undermounted sinks in endgrain oiled butcherblock for over a decade and I have one personally in one of my kitchens. I've had zero problems come back to me, none. Some of my client will call to have us replace a blown low voltage lamp in an undercabinet light 5 years later , so they're not shy if there is a problem real or imagined.

In your plan it's not eating up valuable counter space or cabinetry. That corner is a turkey in my opinion. The window limits cabinet and appliance options , so what else will happen there? Staging for the table, maybe? Still have the end of the peninsula for that with the sink. You could still have a 15" drawer bank toy the R of stove and moderate drawer stack or even a doored cabinet accessible from the bench that would still hold the sink.

Only ridiculous or superfluous if you're doing it for looks only and won't use it.

Cost, well ya got me on that one, things cost money and two of something cost more.

There are lots of small narrow and half sinks that would'nt take up much room if you're trying to maximize counter real estate.

Construct the counter / sink correctly and you could have a top for the sink made and have everything. Some sinks have these fitted already. (kohler)

The reason for the switch of DW & sink if you don't have a prep sink is that you don't want an open DW door in the middle of the Prep Zone and b/w the range and sink. While maximizing counterspace is usually a pro, if you have a DW in the middle of the Prep Zone it will eliminate the counter above it for prepping when it's being used (open, loaded, unloaded, etc.) In our kitchen, the cleaning up is often going on while prepping is...whether it's dinner time or during a baking marathon.

As to round vs rectangular, I don't have an opinion. I do know that RHome410 has a round sink and loves hers.

Will you have room to stand in front of the prep sink while the range is being used? While working at the sink, will your elbows be over flame/hot burners/cooking food b/c of the limited space b/w the range & sink? You only have about 12" b/w the range & corner.

Thanks again for the thoughtful responses -- such a huge help.

Rococogurl, Circuspeanut and Buehl: alas there's no getting around the tightness of that corner. There's 16" inches between it and the range (not 12"), which we discovered is the minimum amount that allows the range door to open without any "preppers" having to move (we tested it). Sadly, I will never have more than 16" UNLESS I give up A) the peninsula itself B) the secondary prep zone on the other side of the range (it needs oven door clearance, too), or C) the table and seating area. I've already shrunk all three to their tightest limits, and there's not one of them that's less important to me than a prep sink. Which makes it a simple choice between having a prep sink in that less-than-ideal spot, or not having one at all.

Circuspeanut: if you had less space between range and corner (like me) do you think you might use that peninsula on the other side of your prep sink for prepping? If not why not? Is your fridge too far from it? Or is there some other impediment I haven't thought of and should? (As a side note, I had long ago made a mental note of your prep sink, as of your kitchen in general -- the way you've embraced your kitchen's original spirit and scale has been very inspiring to me and my 125 year old kitchen... Patina is beautiful!)

Buehl: what do you see as the downside to me prepping at peninsula, as opposed to directly next to range? That's where I do it now, without the prep sink, and I'm wondering how the prep sink will effect that, or what obstructions I might discover in the future... Also, thanks for clarifying problem of the DW door getting between the main prep area and only sink. You will have saved me a giant headache if I do end up nixing the prep sink.

Antss, excellent note about the butcher block. As it turns out, I've already purchased my soapstone slabs (killer sale), but maybe others will read this and know they have this option. As to your other points, they are extremely valuable to me coming from you. They confirm what I've been thinking, but lack the expertise to KNOW. Thank you.

hi Viva, and thanks so much for your kind words. Hmm. If my prep sink were further out along the peninsula, I might consider working on the other side of it. The peninsula is fairly hefty at 38" wide, and really just too big to scoot around easily. (That said, the other side is a perfect spot for junior bakers etc to pull up a stool and "help." And it's where guests invariably gather while I'm finishing up dinner or making cocktails. Perfect for that and we adore it.)

The other side of our peninsula is also a built-in bookshelf, not kitchen cabinetry, which helps delineate the spaces in our tiny house "kitchen workspace" vs "breakfast room".

But it's just too far to walk around the peninsula from the fridge, which sits pretty far on the kitchen side of that peninsula-facing wall. We usually find ourselves using the table side of the peninsula for dumping things like pads of paper, maps, the latest crossword ... non-cooking stuff or overlap from the table.

You might well move that round prep sink further out into the peninsula and gain quite a bit of vital counterspace between it and the range. I find that I really do most of the work in those 24", and find myself crowding myself. But I'm righthanded and naturally veer to the right of the sink to work. In your mirrored configuration, your flow might be the other way (if you're righthanded).

I have no decent pix of the breakfast table, but here's an older one. The plan is to one day build in a lovely bench like you have.

If I had your setup, I would probably prep on the peninsula to the right of the prep sink. Given how little room there is b/w the peninsula & corner (6"), I actually prefer your prep sink in the corner as you show it. Why? Because even if you moved it off to the end of the peninsula, I think the proximity of the range will put too many limitations on how you can use that corner space and the sink will take up valuable workspace.

If your peninsula were longer, then I might say move the sink, but it's not. So, I'm going to buck the trend and recommend you leave it in the corner.

With the sink in the corner, this leaves the end of the peninsula open for landing space for the refrigerator for those items you'll use for prepping & cooking and puts them right where you need them. You also have plenty of space for prep work space and still have access to the prep sink & relative close proximity to the range.

Thanks, Circuspeanut and Buehl, for sticking with me on this!

Circuspeanut, your pix are much appreciated (and truly lovely). When I asked if you would work the other side of the prep sink, I meant on the inside of the kitchen. In other words, a sort of 90 degree pivot from where you stand now, plus a step or two to the left, so that you were facing that round table while you were prepping. My words were a little confusing, sorry. I was kind of curious if that would be a tolerable second choice for you should the area between prep sink and range be shrunk down to the size of mine... That would be pretty equivalent to what I'm proposing for myself (albeit my fridge would be much closer, just across the aisle from the peninsula). Could you ever imagine doing this? If not, why not?

Buehl, all your points are really well taken. It's hard to give good advice for a goofy situation... so much easier to just say, "that's a goofy situation!" and leave it at that. You've helped me a lot and I really appreciate it.

That should have been:

...Given how little room there is b/w the range & corner...

First time poster but extensive reader of the forums. I'll start by thanking all fellow garden-webbers for the many tidbits of wisdom and advice I've gleaned over the past few months while planning my kitchen.

My question, too, concerns the prep sink debate. I've gotten advice from several who have "been around the kitchen block" to try very hard to include one. I had written it off, not thinking I could forgo the counter space, but I've recently panicked and am reconsidering.

My main sink is a large-ish single bowl -- because the Franke with integral ledge with double bowl wouldn't fit -- and is in the island along with DW. There is 2' landing on either side of sink, so I think it's a decent prep area even for 2 people. The back of the island is a raised bar, 6" higher than the prep portion. The rest of the kitchen is an L shape, about 13' on one leg and 11.5' on the other. Counter does not run fully because fridge subtracts from one end, the pantry/wall oven from the other, leaving about 10' and 7' respectively. On the 10' leg, there is a cooktop in the center, and my hood has towers that sit in the back 14" of the counter, straddling the cooktop - another counter interruption. This leaves my largest expanse of counter as the entire 7' leg. If I add a sink to that, it, too, is interrupted and hence my dilemma.

Now for my solution, but I'd love feedback. I thought I'd put a trough style sink along the back half, 23" long and 7" wide. To the right would be about 2' counter, to the left 3' to the corner of my L, and in front of sink I'd still have at least 12" of counter. What's more, my carpenter can fabricate a cutting board to fit exactly inside the trough, giving me uninterrupted counter when desired. I've even thought of a wall-mounted faucet here, but that's still undecided. What do folks think?

Beware, I've already purchased all of my cabinets and I'd have to retrofit my 24" base cabinet to receive the sink (which won't be an issue).... point here is, I don't have a ton of flexibility at this point in the game. Thanks in advance for and and all input!