Where I'm going with this is having a huge sink in a smaller kitchen, thus looking like a big bathtub where counter space may be more helpful. Sounds like the super single is the choice for most people with a prep, though, so I'm probably overthinking it. I guess I'm a little surprised that so few use smaller sinks but I may be a rare one to have a prep sink in a non mega kitchen. I see what you're saying about size of prep not mattering but I guess my thought is that since I won't have anything in it other than dirty dishes that I should be putting away anyway, I should move down a size. I'm not competing with prep space in that same sink as I am now, IYKWIM. The other thing that gives me pause with that sink is that I don't *love* the depth - I'm tall with back issues and my current sink (same depth) gives me fits when I stand at it for long (alas, no one in my family jumps to do the dishes, though, no matter how much I complain). To be fair, though, I prep there too and the Rondo is a shallower sink - hopefully that will help once I get the prep area. Plus we currently have tile and are replacing with softer wood. Did I mention I'm probably overthinking this???

We have the Ticor S805, and we love it. It's 13" x 16-1/2" (interior dimensions), which we find to be a perfect size for all our prep needs. It's big enough to hold a lot of veggies or my biggest colander, but it doesn't take up a lot of my island. It comes with the stainless grid, and it has a rear drain, which is nice because the disposal is not in the way in the cabinet under the sink. Here is a link that might be useful: Ticor S805 at Galaxy

I have a Brizio waiting to be installed. It is very heavy and very sturdy. Don't know if this is relevant, but my plumber told me that the quality of faucets sold in HD or Lowes is very different than the quality of faucets sold at a plumbing supply house. He told me to find the same brand faucet at both places, hold each in my hand, and I would absolutely feel the difference. I didn't actually do that (we wanted to get our faucet from his supplier anyway) but I do feel confident that my Brizio is very solid and very well built and it does come with a lifetime warranty I believe!! SQ I am so in love with it, here is another picture!!!

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?