A prep sink is worth it, but only if it's in the right location! I wouldn't personally put a prep sink directly across the aisle from the cleanup sink (I'd want THAT sink out of the way)

I agree, but unfortunately the only layout that works with my space is a "straight line" with island... My island which is huge, 10 1/2 feet, is my prep area and most of my storage. I don't want my prep sink directly across from my range, but rather in the middle of the island , which places it directly across from the cleanup. My thought was just to keep the zones separate, even if they are across from each other.

I have a "straight line" kitchen with a 10' island too. I don't have a prep sink. Would it be nice to have - maybe, but I to me, tearing up the concrete would not be worth it (and yes, I did have a prep sink in my previous home). I definitely wouldn't put the prep sink in the middle of the island - I'd want it at the end closer to the fridge and microwave.

In our remodel we also opened up the space for our kitchen. The things I'm really happy we did are: large single bowl sink, 36" range, seamless countertops (we had 6x6" tiles before), drawers instead of cabinets below the counters, instant hot water dispenser and lots of lighting. The one thing I wish we'd done differently is the backsplash. I do really like it but I wanted the gloss version of the tile we used and dh and the architects who were helping with finish choices wanted the matte version. The extra glow from the gloss finish would be better imo. Otherwise I'm very happy with my new kitchen.

Our new kitchen has now been in operation for about 2-3 months. There are lots of things I really like about it, but one stands out: the undersink hot water heater. We decided on this one:Hot water heater

Our regular water heater is in the garage and it takes 30-40 seconds plus for hot water to begin to arrive in the kitchen. We live in a drought area, so it's hard to just watch the water run down the drain waiting for hot. There are so many things for which it is better to use hot water: washing hands, washing hands after making meat patties and such, washing the one or two items that need attention now, it's amazing how often you want just that 30-60 sec hot water use. The more I use it the more I love it.

One caveat is that it evidently needs yearly service. I think this consists of taking it out from under the sink, emptying it, descaling something, and replacing an anode (?). Taking it out from under the sink will be a project, not quick or easy. Even so, I love having hot water always available at the sink. It's right up there with the air switch for the garbage disposal.

I love having 2 sinks as well as a 10 foot island. In our set up the prep sink is close to one end of the island - the end closest to the fridge. Its nice having a vast expanse of island to do the prep work. I think if you googled my kitchen there would be pictures. The other thing we love are the two fridge (not freezer) drawers we have. In use all the time.

I'm always fascinated about all this talk about prep sinks and huge prep areas. Now, as an old widow, I certainly don't cook the way I once did, but I was once a worshiper of Julia Child and cooked almost exclusively out of her two first cookbooks. I've just never felt the need for a prep sink of huge space for prep work. Maybe I have just never cooked that many vegetables. Anyway, I find it fascinating.

I put in a prep sink after resisting in previous remodels not because I need a prep sink but because now I have too many people trying to use the sink at the same time. Turns out to be pretty handy in a multi-user kitchen. But I could live without it.

Some great ideas! I think I'm gonna keep the prep island in the design for now, but consider moving it closer to the fridge ;-)

That would be perfect (I might have done that if I could have, but we're on concrete in a converted industrial building, so not possible).

Prep sinks are useful for a couple of other reasons besides plain old prep work:

1) Gives an alternate sink in multi-user kitchens

2) If placed in the island/peninsula, allows you to do work facing other people -- i.e. guests or children. So it can be more sociable.

I love my big 36" single basin apron sink. The apron part I like for the statement but honestly it's the single basin aspect that I will not go without now. I tried to convince my sister to do a single basin in her remodel but she didn't and now before her remodel is even completed she wishes she had. I also love my giant drawers in the base cabinet. I wish I would have pre-wired for under and over cabinet lights (maybe I would actually have them installed instead of sitting in a box for the last 5 years.) Most of the things I would have done differently relate to our specific situation (old farm house) and revolve around us trying to do it as quickly and cheaply as possible!

I didn't know that there were high CFM stove hoods available for home use. Although I don't think I would change from an undercabinet hood, if possible I would get as high CFM as possible/as budget allowed. 250 CFM just doesn't do the job.

Other regret is not making my new window bigger. Also, not getting the 2-layer utensil tray in one drawer.

I don't miss having a prep sink but I surely would miss my larger single basin do-everything sink. (when I say larger, it is in perspective of a small kitchen -- others have MUCH larger sinks than mine!) That is one favorite thing.

Others are all drawers, no wasted space, deep over fridge cabinet, beautiful 3000k LED lights, microwave in pantry, trash/recycling/compost under the sink.