Just finished tiling my bathroom and I too will be installing a contemporary dark cabinet (American standard studio.. http://www.americanstandard-us.com/products/productDetail.aspx?id=1925) but instead it will a have squared sink also sitting on top of a glass counter top. I wanted to somehow tie in the color of the glass tiles and counter top and this is the combo I came up with. my wife and just about anybody who has seen the bathroom absolutely loved it. Ill try and post some pics. Trying to explain how these tiles look together just does not do them any justice glass tiles from: (have more green to them than the pic shows) http://www.glasstilestore.com/product_p/taobliss.htm subway tiles from: http://www.tileshop.com/products/detail.aspx?categoryID=6&subcategoryID=37&familyID=1277&Record_ID=8656

I'm back! (I'm West Coast so now that the kids are in bed and the kitchen is cleaned up I can focus on my stuff!) Wow, that's quite a story. We have picked our contractor, but haven't started yet. DH will finish digging out for the masterbath addition foundation tomorrow morning. I sure hope our contractor isn't like yours! How horrible. Your kids are gorgeous! Those boys could almost be twins. My kids are about to turn 5 and 1. I'm not sure I could have been as strong as you to get through what you did. I'm glad you're seeing progress now! And what a beautiful kitchen you'll have when it's all said and done. I'm certainly no layout expert, but I agree with Buehl that the DW should be moved to the other side of the sink. That will truly keep the cleanup zone separated. My DW is on the left of the sink and I've gotten used to it. I'm right-handed so I can keep my srubby-thingy in my right hand while I load the scrubbed dish with my left. I didn't know it was "wrong" until I found this forum. That said, I went into this plan trying to put it back to the right of the sink. I also know that if it was ME, I would definetly put a prep sink on the island where you plan to prep. I know I have some hand cleanliness issues, but I have my hands in the sink about 87 times during a normal meal prep and I'd hate to move across an aisle to get to a water source. For me, it would result in many, many unnecessary steps and in water on the floor as Buehl mentioned. Your island is how big? 4'x7'? (You show five barstools on your plan, but you can only really get three there. You need 24" or more of width per bar stool.) A useful prep sink would be 18" wide. That still leaves you with 5.5' of open space. I think that's still a huge, wide open space considering that the island is 4' deep. My planned island is 4'x11.5' so I've thought a lot about how an island that deep results in lots of extra space for prepping or other activities. Bottom line, a sink won't take up that much room, but gives you so much added benefit. What is your aisle width between island and sink, and island and range? Rhome has a point about the angle of the drawing possibly skewing the view. She's got a good eye. Can't wait to hear about your progress! (Sleep tight with those sweet children!)

can you put dimensions on this plan and if possible some images of existing place

"There is no discernible diff given how it works and the results." Hmmm, there are actually very considerable differences. A key element of Sous Vide is that the food is sealed in a bag. This retains the juices and environment within the bag and protects the food from environmental conditions outside of the bag. Vacuum sealing and keeping the food pressurized adds another bit to this (I can't remember the details but I know that there is a huge difference when something is not vacuum sealed as like many others I've experimented with this). Water has a much higher heat capacity than air. The water bath used in Sous Vide is critical to maintaining very accurate temps required for Sous Vide. This cannot be replicated with air or steam as Anova tries to lead people to believe. Interestingly, Anova promotes that their oven "does sous vide in half the time". To my knowledge this is impossible as it's the very long slow cooking time that balances the collagen and proteins in the food and produces the results that sous vide is known for. The Anova may be a great option for people to add basic CSO capability to their kitchen for an affordable price (and I'm actually considering one for my studio) but it is not a replacement for sous vide regardless of what their marketing material says.