Azmom, you do not have your email enabled on your profile. Therefore, I am unable to respond directly to your request for assistance. I will respond here, so that others may have the benefit of the information as well. First of all, for your island, it will not be used at all unless you do have a water source on it. The primary prep zone in any kitchen is between water and fire and adjacent to the storage. That's the tiny corner between your sink and the range. UNLESS you put a prep sink on the island. When you do that, and it doesn't have to be anything larger than 14", that transforms the island into the primary prep space with you facing out towards those who are seated there rather than you standing with your face in the corner and your back to the guests. The square shape that Holly suggested could work and adds additional storage. I think the important takeaway from that is to have the "working " portion of the aisle facing the fridge and cooking surface. That minimizes your walking all over the kitchen to prepare a meal. A larger kitchen isn't a better kitchen, unless it's designed to be. Putting an island in the middle of a kitchen makes it less efficient, not more efficient---unless that island is in the right spot, with the right orientation, and has a water source on it. A large chunky island looks appropriate to the space,and I think the square works (especially with some nice chunky legs to make it more of a "table") but you could just make the island narrower and oriented left to right instead of top to bottom. Here is one tweak to Holly's plan that I might make if you are OK with walking further in your prep, but only if you are willing to use a counter depth refrigerator or a built in one. Refrigerators belong on the perimeter of the kitchen space so that they can be accessed by those coming into the space without crossing your prep space. It's the busiest spot in the kitchen, and you have to have enough room for everyone to have that access. Whether or not you want to swap the wall oven with the fridge will depend on how often you use the wall oven for cooking. If you frequently sear something and then put it in the oven to finish, the range suggestion would be a good one. Or have the range be on the same run as the cooktop with the fridge across the aisle. If you are more into getting out fresh veggies and preparing them for a meal, then leaving Holly's plan alone might be the best layot for you. Either depends on having the prep sink there so that you actually use the island. Without a prep sink on the island, you're creating more work, more steps, and you'll default to just prepping in the corner.

Take a look at my blog and web site page on Cabinetry. I tutor my clients on cabinet shopping there. http://kitchen-exchange.blogspot.com/ Here is a link that might be useful: Kitchen Artworks Cabinetry Page

John, I chuckled when I saw your drawing. Except I had upper cabinets along the stove run instead of windows, you drew what our OLD kitchen was like almost exactly! I won't bore the OP with the problems of that layout other than to say with two people in there trying to cook and clean and do anything resembling a large meal was chaotic!!! NewYorking... First thing I thought of when I saw your original drawing was to use those narrow areas for cutting boards and cookie sheets! Glad to see that you thought of that as well. I understand your reluctance to continue working with your less than competent architect or wanting to refile paperwork. I want to encourage you to step back and look at the end result of years of cooking and cleaning in a kitchen that is less than ideal versus spending the time now to get things right. We do get tired of the design stage hassles. But if you are wanting to make your lives easier in the long run and keep resale value up, take the time now to make things be as easy to use as can possibly happen in your space. Think of it as a present to yourself! If you do pursue John's drawing, I would recommend moving the sink closer to the breakfast room end of the island. That way you would pull the items out of the frig, pivot to your prep area, rinse and start prepping on that corner before pivoting to your cooking area. I lived with that kitchen design for 12 years and it is more of a one person kitchen than two person design. Especially if you are opening the oven and dishwasher at the same which happened to us every Christmas Day as we were trying to clear the counters of all the dishes so we would have a place to carve the turkey while we were finishing preparing the rest of the meal!

Your fabricator is wrong. That sink will fit just fine, the manufacturer even says so in your link. Relax, please. There is no gunk with a positive reveal on an undermount sink; there can't be.