Holy cow, do you cater conventions? because that 48" range seems totally oversized for this kitchen (and that's before you have to upgrade your HVAC system to provide enough air for the hood that will go over it!). If that were more to scale, then you'd be able to have some prep space. Right now, everything revolves around the island, which means nobody better be working on a computer there, or leaving any mail lying around.

I'm not sure you need a prep sink, because in fact you will probably take things out of the fridge and put them on the island, so now your distance to the sink is more like 5-6 feet. I'd be more concerned about having so little space between the sink and the stove, since that's the most-used counter in most kitchens -- where do you put your cleaned veggies, your cut meat, and so forth? everything has to happen on the island. At the very least, make the aisle a bit smaller so that you won't hate walking/turning to and from the island quite so much.

IMO a 48” range is over kill in any residential kitchen the exhaust for it will be so noisy like a commecial kitchen and cost the earth. IMO the simple answer to this problem is switch the range and the sink. If this is new construction that would be easy. If this is a reno then a bigger problem.. I think the walkways are perfect but a 3’ wide island is not very useful when you have people sitting on 12” of that with their elbows taking up anothe 6” If this is a done deal then I would use the prep sink by the fridge to save a lot of 2 cooks crossing over constantly .

I do think a prep sink, on the island, would aid in having multiple kitchen workers. A prep sink in the location that you show would not be an aid to working in the kitchen at all. It might serve as a beverage sink, with glasses stationed above, but that's it. The workflow is all wrong for it to be useful in that location.

Skip the commercial level range that needs a commercial level of expensive exhaust and make up air. It's out of scale to your overall kitchen size.

The prep sink is WAY over in a place that is far from useful to a cook!

I probably should have elaborated. This is a renovation, and a more complete layout of the first floor is pictured below (kitchen upper left, DR Table in yellow, LR bottom right). No room to widen the island without shortening pathways through and around the kitchen. The sink is positioned in front of an existing window so limited options for placement and I don't want it in the island, especially with only 3' width. 48" range is overkill? yes of course! But I love to cook and it made more sense than a separate wall oven.

Thanks for all of the wonderful feedback! I think i'll slash the prep sink, based on the overwhelming feedback of it's uselessness!

You have factored in make up air for that range, right? No one needs to kill their family in pursuit of the perfect sear for their sirloin.

the make up air is a good question. I asked my contractor about it a bit ago, he seemed to think it wasn't a code issue unless the fan was over 1000 cfm but I didn't get a definitive answer. I guess I have to follow up on this one. does anyone know if there are specific codes or guidelines relating to this?

Yes there are codes for cfm's and air exchange your city should be able to give you this. Our municipality requires an air exchanger if our vent is over 400" cfm's.

near a stove usually in your case where the island is located,

Perhaps a multipurpose trough sink in the island would be more appropriate.

I think the prep sink idea and location is good! That area will be your own space :) Maybe you can ask your countertop guy to do this in case you need the countertop space at times. Also, I think the sink that you'll be using more often should along the same countertop and not opposite the aisle. You don't want to drip water on the floor and slip!

Thanks again for everyone's comments! I've been mulling this over some more and I'm starting to agree with downsizing to a 36" range. You can see my old layout in the top portion of this image, and the new layout below. I think it looks much better w/ the 36" range. Note that those are open shelves next to the leftmost upper cabinet to align even with the corner.

It's refreshing to see a poster actually take the advice of those who respond. The smaller range and no prep sink makes sense. The whole work triangle thing is overrated, and 10 feet between fridge and sink is more than workable.