With all due respect to LL, I disagree that just because an island is movable, you don't need to worry about its dimensions. If it's over-sized for the space - in other words, doesn't allow comfortable aisles - you'll need to move it so often that it will be a PITA. It's not going to be a light little thing that is easy to shift, it's going to have some weight to it, especially if it has a stone top and has additional weight from the items you store on it. I would find an island that fits the size so that you only need to move it on rare occasions, not on a frequent basis. I drew up 2 variations of the U lay-out with an island and banquette seating. This allows you a 27" x 44" island, which I think is large enough to be useful. The aisle measurements are fridge (handles included, est 35" deep) to island counter, island counter to sink run counter, range run counter to island counter, peninsula counter to exterior wall, peninsula counter to table and table to wall. Oops, I forgot to adjust the above plan to show two 24" cabs to the left of the range. I do show that on Plan A-2. The plus with the banquette in this plan is that those seated on the bench can slide in and out without asking someone to slide out first. The downside is that clearances between the table and top and bottom walls is a bit tighter than recommended (44" for walk-behind aisles). You could center the banquette and have nearly 39" at each end instead of slightly off-center as I drew it. Here's a variation of the above. This plan creates an L banquette, which allows room for wider aisles at the top and room for a 30" cabinet next to the table. You can use this as your Command Central. The downside is that the person seated in the lower right corner will need to ask someone to move in order to get in and out. Some people are okay with that, others hate it. Here's an issue with both plans. It's a heck of a long hike - more than 11' - from fridge to sink in this plan. That definitely more than is recommended by the NKBA and for good reason. I'd like to see a water source between fridge and sink. However, the island just isn't long enough for a prep sink, IMO (I agree with a wise CMKBD, whose name escapes me at present, who advises against a prep sink in an island less than 60"). One option is to switch out the 36" corner Susan and make it a 36" corner sink cab for a prep sink. But ... then what purpose will the island serve? I agree that it would be nice to have a little more counter to the right of the sink, say by making that corner a 36" Susan cab, but that reduces the aisle between peninsula and exterior wall to 39". If there wasn't an in-swing door right there, that could be doable but since there is, I think a wider aisle here would be better. Which is higher on your wish list: an island or counter seating? If the former, I think Plan C is the better option for you. It has a good flow plus it leaves sufficient room for a kitchen table; no need to resort to a banquette.

I prefer the single level as well. My new island will house my main sink and will be a single level. It is also open to the dining room and living rooms. I'm removing the previous island with raised bar in part because the single level gives me SO much more counter space. It also opens up the kitchen more and doesn't interfere with the view of the rest of my pretty kitchen! I will have a deep sink on this island and another cleanup sink on the perimeter - for day to day use I expect some clutter on my island countertop, perhaps a few drying dishes or plastics that didn't fully dry in the dishwasher. And I don't mind seeing that stuff on a day to day basis, our house is definitely lived in and the kitchen is well used and loved. But it will clean up nicely and quickly for entertaining, the single level island is a great place for putting out appies or drinks or for serving buffet style. Still in progress or I'd post a few pics. Demo all done, site measurements for the cabinets next week!

I mainly use an OXO brush. It has a little holder/drainer that it sits in. My scrubbing pad and Brillo/SOS pads sit in a flower pot under the sink with the draining dish underneath. I occasionally put the OXO brush heads and scrubber through the DW. I should do it more often but about the only time I hand wash is if I need to wash something while my DW is running. I do try to remember to pop it in there if I'm turning my DW on at night after all kitchen work is done for the day. Maybe I'm missing something about the bacteria issue. Don't you all rinse your dishes in hot water when you're done hand washing them? I know they say to keep your hot water tank at 120 for energy savings and due to potential burns but we keep ours at 140 as that is hot enough to kill bacteria. When I hand wash dishes, I rinse them with all hot water so the water is at 140, or pretty darn close, and will kill any bacteria left on the dishes by the scrubber or brush. I also use the sprayer to give the brush and scrubber and good, hard rinse. If you google around, there is evidence that certain diseases, like Legionaire's, thrive in hot water tanks set around 120. But a 140 tank of water is hot enough to kill them. We rarely get sick around here. I've actually been pleasantly surprised that we haven't gotten sick more often lately since we had a 5 year old move in with us last summer and she started K-grade in the fall. People warned us that we would get sick from all the germs the kid would bring home from school but it hasn't happened. She has had plenty of colds but the rest of us haven't caught them. I wash my hands in the water as hot as I can stand it. Just short of scalding temp. So maybe that is helping with spread of sickness, too? I dunno. Food for thought, I guess.

Thank you. Here are my vendors: Cabinets—Bilotta in Mt Kisco, Danielle Florie Brand is NAC, color: Decorator’s white Floor is porcelain from Terra Tile, Gina Counter—Secolo porcelain from Walker Zanger, fabricated by Ecuastone. Pendants—Pottery Barn