Thank you Lavender... Just loved your idea about the continue countertop in the DOL. I think it could make the oven cabinet look a little more hutch like. I think I could be far more creative with the cabinetry layout but I worked too much on this the last couple of days. need a break. i did work on the fridge elevation as well. I am going to post. would love your opinion and anyone else's if people aren't completely sick of my project! Two are with a window and two are without. Two are with the X cabinets, two are with regular cabinets. Either way I see the cabinet above the sink being shallower in depth than the others. Thanks for looking.

Patches: Yes, very handy that the soap dispenser can put soap in either sink with this set up. However, it looks like you'd HAVE TO use the pulldown on the faucet to fill the big sink or fill a pot sitting in the big sink. The "reach" of the faucet spigot only comes to the top of the sink bridge. Is that a good thing? Doesn't look so handy from my photo view of this set up.

Thanks for the feedback. Here is an early drawing of the new kitchen layout (I'm waiting for a revised set): <a href="http://s1377.photobucket.com/user/greasetrap/media/InitialKitchenSketch_zpsf653f107.jpg.html" target="_blank"><img src="http://i1377.photobucket.com/albums/ah58/greasetrap/InitialKitchenSketch_zpsf653f107.jpg" border="0" alt=" photo InitialKitchenSketch_zpsf653f107.jpg"/></a> You'll see that the island measures 66" long, but, due to the angled corners, I calculate that the work area is about 42" long. I asked our KD/GC to increase both the length of the wall with the cooktop and the island by 9" and add a prep sink, so I think the work area will be 51" long. My idea is to have the prep sink towards the end of the island across from the rangetop. That would make it easy to dump pots of hot water there. The colander we normally use is about 13" across, although we occasionally use a bigger one. Put another way, how much space is recommended for a prep area and how far from the edge can a sink be placed? Our current prep/everything space is 27" long and there are times when it would be nice to have more space. If we keep 30" as a work area and place the sink a few inches from the end, that would leave us enough room for a 16-18" sink. Would that be big enough for typical prep cleaning and dumping pots of water from the cooktop?

I really miss having a prep sink in my current rental and can't fit one in the kitchen in my new digs. In my previous kitchen the prep sink was near the fridge on a counter that served purely as a prep area....large woods chopping counter, with built in slots for knives. The clean-up sink was six feet away on the other side of the kitchen. I used the area to wash and chop fruits and legs, and to cut meat & poultry, and pretty much do everything else to prepare foods before putting it in the oven or on the cooktop (or straight into serving dish if it wasn't being cooked.) The only thing I didn't do on that counter was my baking prep. The one regret ( a rather big one) I had about it is that I did NOT install a disposal in that sink. I really wish I had. Then, I could have just dumped veg peelings, meat scraps, etc. right into the prep sink. As it was I did tote them across the kitchen to the clean up sink. But I would definitely NOT worry about soap and washing dishes in a prep sink. Just dump the scraps in and grind 'em up, and MAYBE give a dish a rinse if it looked like it would drip nasty stuff on the floor getting it to the clean up sink for a proper washing. Remember that a prep sink is often, if not usually a much smaller sink...just large enough to rinse off produce, for example. But it also did make it handy to be able to get a glass of water or dump out a pot of pasta water, when the main sink was otherwise engaged!