Indeed weissman, that's all. However, some choose to take it otherwise. Dealers are trusted for selling and marketing. Caveat emptor. There is a huge range of opinion in the industry as well as a huge range of advice on this forum in many areas. For me, that's its strength. Some of us know and trust more than than one dealer and have access to more than one opinion. Dealers have different opinions. Not everyone agrees on brands, except mostly about Wolf and SZ. And, of course, they tend to like and believe in what they can sell. DUH. That said, everyone hopes to find a great, affordable range that really does it for those who want high output open burners.If the Culinarian turns out to be all it's said to be that's terrific. However, that doesn't negate the value of sealed burner ranges or make them inferior as is often stated here. It depends on the design and personal preference. Let's not forget that Surgit Kalsi, who now makes Capital ranges, made DCS ranges -- famous for excellent sealer burners -- which were very highly regarded throughout the entire industry. I believe several people on this forum still have DCS ranges and adore them. It depends on what someone wants and hopefully there will be independent thought and close examination -- as amcook did. We're not smurfs. Some of us like to see it before we believe it. That's not hatoraid. It's common sense.

I have similar layout with a corner prep sink and I opted to put the faucet in the corner. I mostly always prep on the side opposite the stove (even salads) and that is because the aisle between the island and the refrigerator gets more traffic than the one by the cooktop. I agree to go through motions for both salad prep as well as cooked foods prep. The way I cook I find that I do some prep pivot to cooktop to add, then pivot back to prep next ingredient, etc. hence why opposite the cooktop works better for me. But if I've worked with any raw meat/eggs then I do switch to the other side and prep there so if you can fit it in the corner faucet it gives you that flexibility.

You're welcome. Can you put a lower counter below the one window on the left wall? If it's the right height for a baking counter, say 33", that would make a nice baking center for you. If that's possible, here's another idea. Move the DO to the lower end of the left wall with a pantry cab between it and the wall. Then add a lower counter below the window, spanning the distance between DO cabs and cabs on upper side of the left wall. Then turn the island perpendicular to its present position and shift it over to give you enough aisle space between perimeter cabs and island. Rhome has only 36" between prep area and cooktop and it works for her but most prefer 42". This eliminates the butt to butt problem of sink, DW and cooktop. On the backside of the island, go with a raised curved counter with seating facing the baking center. This eliminates the in-a-row seating that makes conversation harder and also provids a buffer between seaters and cooktop activity (a pop-up downdraft helps with that, too). These changes mean that fridge traffic no longer crosses the work zones so you can eliminate the undercabinet fridge. You can increase to a 36" fridge if you need more room. Oh, one thing just popped out at me. You wrote that you're doing standard depth fridge but your plan shows a fridge with CD dimensions. A standard depth fridge will stick out several inches more than you show. You could take the money you would have spent on a fridge and undercab fridge and get a CD fridge instead and gain more aisle space. I'm talking stand alone, not built-in. If the window doesn't allow for a 33" or 34" counter, you could still put one in front of it, just do a "floating" counter. A GWer did such a thing for her sink in an old house. Wish I could remember who it was.... It was clever and allowed her to put counter where one wouldn't think counter could go. Until I remember who it is, here's my recollection of how it works. She has cabinets up to the window sill, then open space in front of the window between lower cabs and counter. You could leave this clear or put baskets there for storage. The unfitted look would be appropriate for your old home's age. Heck, if this look works for you, you can go with standard height counters and have a really nice long counter run, perfect for baking prep.

We ran into a similar problem when selecting units for our coffee bar (located in our primary suite on the second floor of our house) and a unit for our bar area located in our kitchen. We played around with both drawers and under counter units and ultimately chose the SZ decorator series fridge for our coffee bar and the SZ fridge/freezer combo for our bar in our kitchen. Hubby is excited to finally have a place inside our house to store his ice cream pints which currently live in our garage freezer, lol! We opted not to go with drawers because as mentioned previously, they take a lot more space and we have a fairly small kitchen. Also, the under counter units (not drawers) seemed to allow for a bit more flexibility because in the SZ you can store wine bottles and other large items in the door and smaller items in the shelves/pull-out drawer. Speaking of pull-outs, we chose SZ because we HATED the fixed shelves in the other units (Perlick, ULine, etc.). Not great for aging in place in our forever home, that's for sure (both hubby and I are semi-retired). That said, the lead time for the SZ is like everything these days very long! We ordered our SZ coffee bar fridge on 5/14 and the earliest installation date is late October. We're not starting demo work until August so we're okay with the delay, but that might not work for everyone. If you opt for a SZ under counter fridge I strongly urge going with a certified installer to get the extra year of warranty as they seem to experience more issues than the regular SZ units. Also, when I asked a SZ rep why so many seemed to experience issues he said that you can't let dust/debris get into the machinery at the bottom of the unit.