It was the whizbang darling of the Kitchens Forum a number of years ago. Several people were planning to get one, though I don't know who followed through. Back then, I think they only had two sizes, both big, and it was the 7' one that was the real deal. I also think it's the one that makes the real sense.

Believe it or not, if you're committed to using the whole system, which is the point of it, rather than just treating it as a big old sink, the 7' one is actually very functional for fairly small kitchens. It also requires handy storage racks for the accessories, some kind of pull out storage underneath that makes sense with placement of items like utensils, cleaning supplies, tea towels, etc. Combining it with a drain trough behind, with built-in knife rack, etc., would help the utility, though perhaps not the sleek look. You would have to change the way you think about prep, however, and lean into the bowls, cutting boards, etc., and waste area underneath. And, again, it only works if you've engineered hot swapping racks for the accessories, maybe also with an integrated drip pan.

The large sink functions as sink, prep area and wash area, and has its multiple levels and gadgets to make that work. I don't see as much utility for the smaller ones, and they're more like alternatives to the Kohler Stages and the Franke prep centers. There isn't enough elbow room in the 3' and 4' to really take advantage of the accessories. It's cool, but not a wow.

Example of the way it can work at 7' with two faucets: Dump a bag of potatoes in the sink. Set a bowl of watercress to soak on one side. After the cress is shed of sand and rinsed, lay it on the grid over the emptied bowl to dry (bowl so they don't fall into the sink). Meanwhile, scrub up the potatoes and put them in a colander, on a board, clean and eye the potatoes and set them in a clean bowl, under the board. The board keeps things from falling in as you work. As the bowl fills, do rolling cuts of the potatoes on the board, and put them in a waiting pan on another board. Stuff like that. This is kind of a wimpy example. Just look at the accessories and think for yourself how you'd do your prep with them. The point is that the sink is your everything, including prep surfaces.

In the early advertising, they even showed cooking on portable induction on a board, but I think they cooled that. Even with GFI outlets, that doesn't sound like good practice to me.