The big difference is the weight of the steel. It also looks like the second one has zero radius--sharp angled--corners (hard to clean but snazzy), whereas the "pro" one looks like it has the slightly rounded corners that are easier to live with. It also looks like the bottom is shaped to the drain, whereas the other one looks flat (again, looks snazzy, and good for resting things levelly, but flat sinks are more of a bother to use).

There are advantages to the heavier steel, but I can't write them down well. If someone doesn't chime in here, try the Kitchens forum. Many there will be able to explain it there.

Yes, the first is 16 gauge stainless. The second is 18 gauge. Meaning that the first one is much thicker stainless.

Franke sinks are lovely but very $$$$. There are other 16 gauge sinks. You might look at Ruvati.That brand is well liked on the kitchens forum. They might have other suggestions as well.

I would stick with 16 gauge.

Franke has different lines of products ... the lesser priced models will have a different finish.

They aren't the same size. One on top is for a 39" cabinet; one on bottom is for a 36" cabinet. Plus thicker stainless steel (should be a little quieter), curved corners, and tapered bottom towards drain.

I have a Kraus 16-gauge sink. I previously had a Franke 18-gauge sink. You won't notice the difference.

Franke makes their higher lines of sinks in Switzerland, and sources the lower-priced sinks from China. You'd have to call Franke and ask them where those two sinks are made, as Franke does not provide that information in the specs. I am not at all saying that Chinese-made sinks are bad; I am just saying it's one of the reasons for the price disparity of those two sinks.

I think you would get much more bang for your buck with a Kraus sink. 16 gauge, great reviews, and comes with sink grid for free. Check out reviews on overstock and expressdecor.

You didn't ask, but I'll butt in anyway - a 50-50 sink is a bad idea. Neither side is big enough to set down large items. If you must have a 2-bowl sink, get a 60-40 or 70-30 configuration.

Thanks everyone. I will call Franke, and I will definitely check out the other brands that were mentioned.

@Friedajune, you are right, but my husband has asked for a 50-50 sink. He does all the dishes, and I cook, so he wins.

Lee - I would take your husband to a store where sinks are on display, and bring with you your most-used large pot and/or pan. Have him act out washing it in a 50-50 sink vs. a 70-30 or a 60-40, and he will change his mind. Don't be embarrassed to bring that stuff - people do it all the time (people bring their stuff to check out dishwasher and fridge layouts too). Not only is this a big purchase, but if it's undermounted, it's not an easy switch-out if you end up not liking it, so you better be sure.

Affordably priced ss sinks are likely to be made in China. Seems pointless to call Franke unless you're also calling Kraus and others. When there is no promo of where a product is manufactured the answer is usually China. But with the backlash that's often omitted.

Funny, we prefer the 50/50 config. Wash basin on left, collect in right to rinse. If the right is too small then you have traffic jam. Also, when you collect the dirty dishes in one, then you need the other functional... To each his and her own, but we are renovating counters after ten years and replacing the 50/50 with another one.

Back to the OP - one on the sinks might have the sound guard padding and undercoating so you'd want to check for that.

Steve, great of you to report back!

Awesome Steve! Before you know it you'll be drifting over to the "dark side" of single-bowl sinks! Haha just kidding!

Okay, since Fiedajune brought it up... If most of your dishwashing is in the dishwasher, and you're using the sink mainly for oversized things like sheet pans, a single bowl is awesome. The trick is to have a couple of dishpans that can transform the single bowl into a double bowl when you really do want two basins. I do that several times per year, like for dozens of no-DW Passover dishes, dozens of stems, etc. This is especially true if you have a separate prep sink.

We do dishes daily in the sink (left) while utilizing the right sink for rinsing, filling the coffee pot, straining pasta, the garbage disposal... The DW is only run every couple of days. And the island prep sink is heavily used but for food prep. I've not seen a single bowl sink with two drains and because we'd have a bucket in a single most of the time, we'd block access to the disposal. I did consider one of those low-barrier jobs, but have not found one in the offset config I like.

Yes, the second sink for food prep is what I meant, which takes the place of the use of one of the basins in an old style divided sink. I'm not trying to talk you out of your divided sink. Just mentioning, because I use my single bowl sink in a fairly similar fashion except the daily dishes. Those go in the DW. Pots go on a sink grid in the sink, on the side without the drain until they're washed. You don't need two drains with a single bowl. Just an offset drain/disposer, which is common.