One level is useful for a lot of things...Big baking projects, wrapping gifts, canning, cooling multiple pans of cookies, setting out large buffets or many plates of food. It's much better if you want to do a baking project with kids and will benefit from having workers on both sides. It's a nice, clean, expansive surface that gives more of an illusion of size and space to the room.

But is it a clear area, or is there a main sink or cooktop in the island that you wish to block from view? Do you want people to be able to sit there without being splashed from an island sink? Will it help give room definition between the kitchen and the next room? Those are times when the raised part can be good. It can also be a nice stage for a buffet, but a little harder than the counter height to reach into pots or deep dishes, or to have kids serve themselves. Think through various scenarios common to your family's life to figure how it will function best for you, no matter what the cabinet guy thinks.

One of the top priorities on my kitchen list for a dream kitchen was a large island with no appliances/sinks, etc. in it. Our KD designed a 2 level island, counter height on one side and lower than counter height on the other where he thought I could roll dough, etc. Each side was 18" deep.

I struggled with whether to go with a 1-level or the 2-level and finally decided that I needed to go with the 1-level island. The 18" depth wasn't that wide for rolling out dough and I was afraid I would be disappointed with the 2-level island.

You definitely need to think about what the island would be used for. I bake a lot and I entertain a lot. I wanted a place where I could spread out have all my cookie sheets handy.

It will also depend on how large your island will be. You could have a very large counter height side, in addition to a raised bar area. The only reason it didn't work for me is that each side was only 18".

Good luck!
Patti

Here is a link that might be useful: kitchen design

I will have the type of two-level island that bellsrus described. The eating/buffet part--closest to the center of the room--will be 4 ft. wide x 3 ft. deep and will be counter-height (36 in.) with two bar stools. The part closest to the work core will be 4 ft. wide x 2 ft. deep and will be dropped slightly (33 in.) and have a small prep sink. The clear part of the counter next to the prep sink will be about 30 in. wide x 24 in. deep, which I think will work for both prep work (on a free-standing butcher block cutting board) and for pastry work (using the marble island surface under the cutting board).

We're just two weeks past demo and so have no experience yet with this arrangement, but we are hoping it will work for us.

A lot of professional KDs and other professionals recommend a two-level island, with the higher level on the outside (let's say, toward a FR) and at barstool height. The rationale is that adults can eat at the barstool level; guests can hang out with you (on barstools or just standing and leaning) when you entertain; the higher level helps to divide the kitchen from the FR, acting almost as a pony wall; and, if you pile up dishes in your prep sink on the island, you can't see them from the FR. If, on the other hand, you don't eat at barstools, your guests can hang out on a normal level island (or you don't want your guests to see you sticking your finger in everything to taste), you don't want a pony wall, or you don't have a prep sink (or don't let dirty dishes in it pile up), then stick with the one level. If two levels mean that a small space is being chopped up, or you like to spread out, or you're worried about little ones sitting on barstools, then stick to one level.

FWIW, I have one end of the island at a baking center level and the rest of it (no prep sink, range, or DW) at normal height.

We have a one-level island, and we love it! I find it much, much more versatile than the two-level counter we had in a previous home. I hosted a family gathering for Mother's Day yesterday. I used every inch of island to lay out the food and drinks, and I put ice in the prep sink. I could never have fit everything for our large crew on just a portion of it. Before I began prepping for the festivities, I used the space to wrap gifts.

I might feel different about this if our island backed to another room, but it is self-contained in the kitchen, so it works great for us this way.

One reason we opted for a one-level island, is that we wanted it to look more like a piece of furniture. With a pony-wall, or 2-level, we didn't feel that it looked that way. One level also makes it a good drop-off point for incoming grocery bags. We're very happy with how it turned out.

We also have a large (one-level) peninsula that separates the kitchen from the family room. That is where our barstools are. It's where guests can hang out and where we'll put food while serving buffet-style.

Absolutely love the fact that mine is one level. No sinks, plugs or any other distractions. Just a big, beautiful, flat surface to work on and entertain around.

Our island will be 5x9. It seems that most people are going for the one-level on this forum but I'm still waiting to be convinced. Thanks for the feedback everyone gave, it was very helpful.

Holligator- I love the comment about making the island look like a piece of furniture.