I think it is a cool idea.

However, I wonder about the idea of a recessed portion of the counter - seems like a crumb magnet, hard to clean, might complicate getting the drawers below to line up, eventually something will get pushed off the lip and break.

Also, a 3'' thick, 25'' deep, 24-30'' wide butcher block will weigh a lot - you'll never remove it.

I'd see if you can simply make that part of the counter the right height for baking, and set a cutting board (like a 1.5'' thick with 0.5'' feet) on it for chopping. If the ergonomics work, that would be more convenient, I think.

Nothing wrong with the idea. People have done similar things, but I've only seen it on the end. I'd definitely recommend end grain butcher block, though it would be heavy. What concerns me is having it fit tightly so gunk down the sides isn't really annoying.

My advice is to go for the 30". I wouldn't like to roll pastry in a smaller "box". If you're just using it for kneading, I suppose the 24" would be okay, but it would be a shame to have the lower counter but have it be difficult to roll a pie crust there.

Here's a dropped counter in the middle of a run of counter- not with a cutting board, but I think it looks fine here and would look cool and be functional for you if you could get the cutting board in and our easily.
{{!gwi}}

Thanks everyone. I hadn't thought about the weight. I will play with this idea a bit - maybe I can do a mock up of some sort. The clean up aspect is also something to consider - I can see me cleaning out the crumbs after everyone who uses it!

Small butcher blocks are around 24" and even smaller. John Boos has one that's 18" x 18". Try marking out a section of your existing counter or table with tape in the measurement you're considering. Get out your rolling pin and see if you can comfortably work in that area.

I'm short, 5'2", so anything too wide is out of comfortable reach.

As for a butcher block insert, you could make one that is hollow inside. For example, you could cut out the top of say, an IKEA butcher block and make sides out of the same material, basicaly an upsidedown box (like a drawer box). I hope I haven't confused you.

I'm considering something similar, but mine will be on an end of the island where I can work from 3 sides.

HTH
Kathe

It's a good idea!

Of course if you're intending the butcher block to bring it up to the regular counter height for cutting, I don't like it as well, because as a short person, I LIKE a low counter for chopping even more than for baking! :)

Definitely toy with it and mock it up; see if you can get a plan that works.

Consider lowering ALL of the shorter arm of your L shaped island.
A lower height is good for cooking.
The shorter arm holds the cooktop and 24-30" of counter.
I wonder if lowering this whole area is a good solution.

You can have a removable butcher block board on the lower counter butting the higher counter. Then it's hiding in plain sight. What I mean is that it is simultaneously stored away (or tucked away), useable as is right there where it is, and also moveable too.

Without seeing it, it is hard for me to imagine all the transitions in height that are proposed in your idea of one portion of the smaller arm being lowered. My suggestion is to have the longer arm at height X and all of the shorter arm at a lower height.

davidrol - I tried to find info on a lower cooktop height as I had thought of shortening the height of the whole arm. All I could find was on accessibility sites for people in wheel chairs. Does anyone know of a site that discusses the ergonomics of cooktops? I know Johnny Grey does lots of different counter heights in his designs. It seems to me that it would be easier to cook and stir on a somewhat lower surface. It would mean that I would have to lower the hood fan as well, though, which could be both a view blocker and hazardous for banging into.
Thanks everyone for all the good suggestions.

Re what Kathec said, if you're going to test your rolling area, do it with three raised sides around you. It's bumping into the sides that I was worried about. You can get butcher block in any size you want, and you can get it hollowed too, where the border will get you to counter height, but it's only an inch and a half thick in the middle. It might have a tendency to drum (make noise) if you pound on it, but should be lighter.

I agree with David about lowering the whole counter wing if that suits you.

The standard formula for optimal chopping height is 6" below your elbow. Optimal baking (rolling or kneading) height, is the height at which you can handle your dough with your elbows slightly bent. I found mine (33") by piling a bunch of fabric on my dining table, which itself was too low), and rolling it with my favorite rolling pin. I kept adding more until it felt right. I could lean in and get a lot of shoulder action, extend my arms the full size of the pastry without having to bend at the waist to reach the far side, and have it all high enough that I could comfortably manipulate dough.

The elbow test for chopping height isn't quite right for me. It would have my counters at 36.5", which I find is a great height for working meats. I prefer to prep vegetables at 38". In the end, I got the perimeter at the 36.5", the island at 38", and decided that rather than having a dedicated baking station, since I rarely bake more than once a week, I could just wear my too tall clogs and raise my shoulders, rather than lowering a counter. :)

I love the idea of lowering one length of the L! I googled it because it peaked my interest and found a site with some good inspiration pics. http://www.craft-art.com/products/raised-and-lowered-counters/

Here's my fav:
{{!gwi}}

They don't show exactly what you are talking about, but it may be a good place to start.

My second photo didn't insert properly, so here ya go!
Take two photo attempt:

This one is from http://www.craft-art.com/products/prep-tables/ though (same site, different photo gallery).

Here is a link that might be useful: Craft-Art.com

The combo idea is really cool--but I'm confused by its location. Why would a butcher block and baking center be good for so far from the prep sink?

plllog - I will definitely try the mock-up though I love your idea of clogs for baking!
sarahhomeremodel - thanks for the pics - it does help to visualize it.
marcolo - the longer part of the L shaped island is only 6 feet long with the sink at the far end. I would use the 4+ feet of counter for most prep work, the mixer, when baking, a place to lay out ingredients, etc. The smaller chopping area next to the stove would be for "at stove" work - chopping an onion or some veggies to throw into the pan. The butcher block would be in place most of the time. If I'm baking, however, the mixing work would be done on the longer counter and the kneeding and rolling on the lower, butcher block removed, counter. Since this idea just came to me, I have to think it out when I am actually doing some baking, etc.
davidrol - in many ways I agree with you. While a lower counter might be ideal, in reality, I don't actually kneed dough or bake every day. But I do like to play with different ideas!
Thanks to all for the input.

Doesn't RHome have a lower cooktop arm stuck to a standard height L?

fori - I'd love to see a picture. I looked for RHome in finished kitchens but couldn't find it.

Hmm. Not there. Maybe do a targeted post forum shoutout.

Even if I'm misremembering the counters, it's a pretty nice kitchen. :)

There's a picture of the rangetop in Rhome410's blog. Normal run. I'm trying to remember whose it might have been.

O no. It's one of those fattening blogs! :)

But that's it. The L is interrupted by a column thingy so it isn't an example of how to do the transition, but the sink run is a smidge higher than the rangetop.

Nice kitchen. I, too, have fir windows and doors in the kitchen and will probably use it for some of the cabinets. I like how she has mixed up different finishes. It looks like the island, stove and baking area are all a little lower - I'd guess 1-1 1/2 inches (?) I wonder how she came up with the height.