I am no kitchen designer but I don't like your plan.

Further to walk means it is a terrible design. Don't do it....

Imagine the glasses and dishwasher. If you have the flexibility, you should try to change it. The way it is - this is the reason people complain about islands.

Does the builder work in the kitchen? Alone or with others? If no to number 1, his response is invalid. If yes but alone, I'm not surprised.

Kitchen sink as is near eating area at window is perfect for schlepping dishes. I'd put the DW left of the sink so you can reach the uppers when unloading. Right or left handed doesn't matter as you will get used to it.

Prep sink on refer side or at corner with faucet at corner furthest from the corner to be out of the way from either side. This allows for 2-3 working in the kitchen.

Refer to prep to stove. That's how I work. If there is another, I want them outside of knife range and not bumping butts, not fighting for refer access. Refer and/or prep can move further if you want as it is also used to directly serve people sitting at the island.

This kitchen is for entertaining. There's a wine frig, right?

I'd skip the prep sink. If I had to choose from your two locations, I'd probably put it in the middle. Either one of the chosen locations will cause a bit of congestion by the range, ovens, and refrigerator - but you have 48" walking space so it should be fine.

$1000 seems rather steep in a new build, unless it also includes a change order charge, but I would absolutely do a prep sink in the island. That will give you separate zones, and will make the kitchen more efficient. Helpers can load or unload the DW, or gather dishes to set the table, without entering the prep and cooking zones. Normally, I'd suggest the same as Jeffrey G, but in this case, with the seating at the island, I'd leave the DW to the right of the sink, and keep dishes in drawers to the left.

I would move the fridge down, and include a snack/drinks center to the right, to keep grazers out of the prep path. Then move the ovens to the same wall, to provide a wider step-back space for removing hot items, and to get it out of the entry. With the clean-up sink so far from the prep sink, you'll need two trash receptacles--one to serve the prep/fridge area, and one to serve the clean-up/cooktop area. Or you could put a smaller one under the clean-up sink, instead of the corner of the island. An appliance pantry could be located in the area vacated by the wall ovens.

If you are using back-to-back standard depth cabinets on the island, your top will need to be at least 4'2" to account for an inch overhang on each side, which means one aisle will be two inches narrower. I took the two inches from the clean-up aisle, and moved the stools on the long side down slightly, to provide knee space for both corner stools.

You'll be taking things out of the frig and using the counter to the right or the island across. I'd locate the prep sink by moving the red square to the other side of the green square. You need a prep sink. I wouldn't move it farther down that side of the island because of the seating setup. Prep sink would get a disposal. . . .Your cleanup sink can be 24". Large single bowls aren't really a benefit. They are a carry over from 30 and 36" sink base cabs required for double bowls. Counter is more valuable.

Ok. The wall where the sink located is all windows so no upper cabinets on that wall. I read a few ideas regarding dishwasher placement with putting them in cabinets. Where currently located dishes will go on adjacent wall. Thank you for all the ideas. Will have to read they again. Agree with 2 trash cans.

If dishes are on the adjacent wall, you won't be able to access those cabinets with the DW door open, hence my suggestion to keep dishes in the drawers to the left of the sink. You would need to unload them to the counter first, or keep them in cabinets beyond the open DW door.

Also, I don't think your plan accounts for front overhangs on any of the base cabinets. I used 1" for the island cabs, but standard is 1.25-1.5", so depending on the depth of the overhang, your aisle widths could be reduced by 3".

First anytime a pantry is located outside the kitchen work space it is poor design and one that requires a workout even worse., a prep sink is useless unless located near the fridge I sure hope all your base cabinets are drawers and yes the DW is in the wrong place . If you are using a cabinet salesperson for a designer STOP right now and get an independant KD before you do a mess you will regret.This is a large space use it wisely.

Definitely move the dishwasher to the left of the sink. As far as placement of prep sink goes, think about when you’re carrying a stock pot full of boiling water from the range to the sink to dump it out. I’m not sure you want to have to go around a corner that’s right at hip level while you’re carrying that pot!

mamagoose's plan is nice. However, I lean towards leaving the ovens where they are. I would widen the doorway to at least 48" and scoot the fridge down the wall. 36" doorways, especially where you have a double oven would be very tight.

Then I'd simply add a prep sink on the longer side of the island across from the fridge. Your actual prep counter would be to the right of the sink. After prep, it's a simple cross aisle two steps to the cooktop.

Definitely move the dishwasher to the left of the sink.

There is seating on the island, which would be in conflict with someone trying to walk by the open DW door. Having the DW to the right means no conflict while loading the DW, and since unloading or gathering dishes to set the table, doesn't take as long as scraping and loading, it makes more sense to have it on the other side. If there was only one sink, and primary prep was to the right of the sink, then I would agree that the DW would need to be on the left.

As far as placement of prep sink goes, think about when you’re carrying a
stock pot full of boiling water from the range to the sink to dump it
out. I’m not sure you want to have to go around a corner that’s right at
hip level while you’re carrying that pot!

Why wouldn't one take the path of least resistance, and dump the boiling water in the closer, larger, clean-up sink?

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Prep sink would work fine in the middle of the island, but I like a wider prep space if possible, and I like to put the fridge on the edge of the kitchen where it's easily accessed by anyone coming from the living areas.

Mamas plan makes the most sense

If you extend the island another foot or two, then you could put the DW on the left side of the sink, dish storage directly across it in the island, and the two seats beyond the DW.

Even if you didn't do the above, you will have an issue with any seats on that aisle b/w the sink and island. It is not wide enough b/c it's a work aisle + seats. Such an aisle should be closer to 54" wide. (The seats need to be well past the sink counter to allow traffic, not just lined up with it.)

Regardless, be sure you have at least 60" b/w the island and the table if you plan seats on that side of the island.

Figuring out the aisle widths:

First, aisles are measured to/from the items that stick out into them the farthest (counter edges, appliance handles, etc.). They are not measured cabinet-to-cabinet like your layout shows. 24" deep cabinets are only the boxes. The 24 inches do not include doors/drawer fronts or counter overhangs. Counters overhang cabinets by 1.5" (to protect cabinet faces & interiors, doors/drawer fronts, and pulls/knobs from spills). (This mistake is actually relatively common; most GCs, architects, & cabinet salespeople don't really understand about Kitchen design, including how to measure aisles.)

To start, your Kitchen is 16' (192") wide. Calculated using the measurements on the "bottom" of the layout: 6' + 4' + 6' = 16' = 192"

192"

- 25.5" cleanup sink counters

- 32" deep refrigerator (counter-depth)

- 51" island (48" cabs + 1.5" overhang on each side)

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83.5" This is what you have available for your two aisles.

This leaves you with just 41.75" for each aisle -- really too narrow on both sides.

I strongly recommend reducing the island depth by 6" to give you 44.75" for each aisle (3" more on each aisle). It would mean 18" deep cabinets on one side of the island and 24" deep on the other side plus 1.5" overhang on each side = 45"

Unfortunately, this does mean that you can no longer fit two seats on the short side. However, it will make a big difference in functionality.

(I would probably go even more...reduce the island by 9" to give you another 1.5" on each side = 46.25" for each aisle. Island would then be 15"D cabinets + 24"D cabinets + 3" of total overhang = 42"D island.)

You show the refrigerator recessed into the wall. Are you planning a standard-depth refrigerator (~36" deep)? Then, recessing it into the wall 4" will make it close to the same depth as a counter-depth refrigerator. Note that you can only recess it until the refrigerator box/carcass is flush with the counters. If that's a counter-depth being recessed, you cannot do that unless the counters & cabinets along that wall are reduced in depth. The doors of both standard- and counter-depth refrigerators need to extend out past all items on the sides so the doors can open fully for full-access as well as cleaning.

Something like this (island is 114"W x 42"D):

Work Zones:

If you wanted to add a 3rd seat along the left side, you cold extend the island another 24".

I would forgo the prep sink. I did not put one in my rather large kitchen remodel and have never missed it. I prefer one long interrupted island. I have a prep sink in my beach house kitchen and it's actually a hindrance and I never use it.

Beuhl. Thank you. Great ideas. Definitely doing a coffee / beverage center at area you show. Maybe I will move prep sink over there instead. Great plan. I’m doing a 36” stovetop but still should work fine. Will run all these ideas past architect at meeting this week. Was only going do seating at island where you showed regardless if I make island skinnier. 2 and 2 😊

Would you put a dishwasher drawer by the prep sink? Otherwise you are walking around the island with bowls, knives, spatulas, etc, to wash them.

I don't wash as I go. I stack at the cleanup sink. Maybe others work differently (when I'm prepping, I don't usually have time to wash dishes as well). In this case, it would be easy enough to move the dishes to the other side of the island (out of the way) and, when done prepping and cooking, go around to the other side and put them in the cleanup sink (or next to it). No need for running around the island.

In the past when we've had discussions with those who had already installed multiple DWs and the consensus was that you should install all DWs at the same sink or at least very near each other. While it initially sounded great to have a DW (or DW drawer) at each sink, the reality was that you ended up running b/w the two looking for something. You may plan to only put certain things in each DW, but in real-life, things are put in which DW is handy or which one has the room. So, not only do you end up running back & forth b/w the DWs to find something, but now when you unload, you end up running around the Kitchen b/c someone put an item in the "wrong" DW.

@Carol Elliott you've gotten great tips! Can't wait to see it come together. Make sure you post follow-up.