You need roller skates without a prep sink on the island. The kitchen points are just too far apart. Everything is too far apart. And your MW in the middle of the island will be a constant source of annoyance. It should go on the perimeter next to the fridge, or facing the fridge. Don’t use a tapered hood like that without a lot more blank space around it to be able to facilitate cleaning. Where are your electrical outlets on the island? In the stone waterfall?

Why would microwave be constant annoyance ? Don’t know where outlets are, where should they be ?

Lisa, let me start by saying those are very nice kitchen drawings. I am a kitchen designer and I get this question all the time. The simple answer is - it's all about YOU. What is your day to day like? Do you have a lot of utensils that pile up? Do you like to entertain guests? Is that the reason why you want the island to look clean? The prep sink has many advantages and a lot of times people fill the sink with ice and that becomes a natural cooler sink. So don't think of this sink as just something sitting on your island. It has various purposes. I hope this helps and feel free to reach out to us with more questions! GQ Team

I currently don't have one in my 9' island and don't have one planned for our new build's 12.5' island. I don't use them and like a wide, uninterrupted prep space.

Personally I don't like anything on an island and have no interest in having a prep sink. It is up to your lifestyle if you want one or not.

How many feet from your range to the sink? 9 feet? I just picture carrying a pot of boiling water that far.

The kitchen person put in the extra cabinetry at front to suit a kosher kitchen and have dairy and meat separate. We need two sinks. Also, to keep breakfast area close to main table which is just outside kitchen. How would a sink on right of range towards pantry door help the situation ?

Also why couldn’t I prep between stove and big sink where I have access to water. Why does prepping need to be on island?

Maybe you're different, but most people with those giant islands talk about how they want all that clear space for working. If you're not prepping there, what do you need all that space for? Water is a KEY component of a successful Prep Zone.

In addition to what others have said, a prep sink allows you to have more than one person working in the Kitchen at the same time without getting in each others way. Each has his/her own sink and dedicated workspace. It also allows someone to be cleaning up or unloading the DW while someone else is trying to prepare a meal. Finally, unless you and your entire family are incredibly disciplined, you will have dirty dishes piling up that you will have to move out of the way to prep if you have only the one sink. Oh, and it gives you options -- prep on the perimeter or on the island, depending on what you're doing and who you're doing it with.

Honestly? I would not want to work in that Kitchen. Yes, I would probably get my 10,000 steps in, but I'd rather not be forced into many, many extra steps just to get a meal prepared.

Maybe this link will help...it's a humorous discussion of workflow and Kitchen design:

Ice.Water.Stone.Fire, Looking for layout help? Memorize this first:

• https://www.houzz.com/discussions/2699918/looking-for-layout-help-memorize-this-first

There are tiny kitchens 1/5 that size that manage to be kashrut. You do not “need” a large kitchen for that. Nor do you need a large kitchen to efficiently prepare meals. Larger kitchens are usually less efficient, and harder to work in. That is true of this design. It has many issues. Most of those could be improved with the addition of a island prep sink so the path to water was not the entire length of the room.

Imagine walking half the lengrh of your house every time you have to go back to grab a head of lettuce from the crisper, or the lamb chops from the drawer, or the sticky ketchup bottle from the condiments. All of those need to travel to the sink. Wash them off. Wash your hands.

Now, where are you going to chop the lettuce? Trim the fat from the chops? Set the now clean ketchup bottle to dry for the kids to squeeze on the fries and get sticky again? After you chop the lettuce, and put it in the bowl, you wash your hands. After you grab the roasting pan, place the chops, you wash your hands. And then put it in the oven. On to the pickled beets. Etc.

This is a very prettily designed kitchen. It pays superficial attention to having the drawers, the extra sink, the big range, the big pantry, the large refrigeration. The boxes are ticked off. They’re just in the wrong order, and too far apart. Your grandmother would rather cook in the pantry than the kitchen. It’s compact, withere everything could be within reach, and she wouldn’t walk herself to death.

It’s more than twice as difficult to design a kitchen that’s twice as large as a standard sized one. Add in the temptation to completely separate meat and dairy, so no kashering anything in between. The temptation is to spread everything out and just put all major points on the perimeter. That’s the worst temptation to give into. That makes the space unworkable when it comes to workflow.

This isn’t a space where someone will enjoy the cooking experience. They are too busy walking those extra 10,000steps. It needs that prep sink. I’d add another sink to the right of the range as well. Now you have well separated meat and dairy, without walking yourself to death. But it also needs a lot of the missing details, and the other questionably organized components moved. It also has really skimpy aisles for its large size. That’s just flat out unacceptable. It’s a F on design. When you have that much room, you shouldn’t have below standard aisle space.

If this is new construction, you might examine the rest of the space for similar issues with size vs efficiency and circulation.

So, you already have 2 sinks and are wondering if you need a 3rd? This is a major red flag to the current functionality of your kitchen and your working triangle being too large. Your solution is not a 3rd sink but a redesign of your kitchen's work flow. Loads of great suggestions above.

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ProSource is so off lol. Our island is the same width 114" but 52" deep. Roller skates? It's an awesome size that seats 4 and fits the size of our kitchen. It has nothing on it, we didn't feel the need for a prep sink with our layout. We have a microwave in the island and it's the perfect spot!

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When we did our remodel I debated a prep sink also. We have a large island and I prefer a clear space. In the end we did not do a prep sink and 2 years later I don’t regret it at all. We easily have 2 to 3 people work in the kitchen at a time with minimal sink sharing issue. That said, our fridge is much closer to our sink and we have about 4.5’ of counter between the sink and stove to prep. We use the island for kitchen tasks that doesn’t need a sink, or use the end of the island by the sink and just step over if it is needed. But, I would not want my fridge that far away from my sink and have to agree with an earlier comment that if you already have 2 sinks and are contemplating needing a third you should probably look at your design.

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