Your overhead view shows it as not centered on the range now. So leave room for a dw and move it wherever you like it for function. I'd leave it centered on the island for usable counter on each side.

More than 44” in front of the fridge would be nice. I’d just scoot the island down so it’s even with the perimeter counter.

Yes that is what caught my eye too. In the overhead plan, I can see that the sink is centered in the island, but it is off center slightly to the cooktop. I can tell by your perimeter cabinet design that you probably like things symmetrical. I do too. That said, I would do the bigger island, end lined up with the perimeter, with the sink centered. A little more prep space next to the sink is always a good thing.

Because it is a big work sink with two faucets, I think it will function (and look) best in the center. That way two people can work side by side at the sink with there own faucet and have the same amount of prep space beside it. To me having the sink look obviously off from the cooktop will look way better and more planned then having it just slightly off center to the cooktop.

I would also add a few more inches to both isles, but at least on the refrigerator side.

@rebunky I will need to confirm with company about stove and sink placement as it is suppose to be centered and I was hoping it was just the program he used. that made it look off enter. Yes I prefer things symetrical, but have learned I need to let that go sometimes..lol If I had sink centered then I would be adding 12” to each side which is not the best use of space for cabinets since they would be 12” wide. Thank you for your inout and I will go longer and add inches to the right pathway.

"Yes I prefer things symetrical, but have learned I need to let that go sometimes..lol"

Yes, yes you do. Particularly in this situation. Kitchens aren't window treatments.

You don't have plenty of prep counters in this kitchen, especially since the cabinets rest on the counter. I would rethink that work station sink.

A feature of a work-station sink is that it can be converted to counter space with the addition of an integrated cutting board, so you have the potential for adequate prep space on either side--or in the middle. Most prep is done to one side of the sink, after the items are rinsed, therefore I see no problem with centering the sink on the range.

It looks as if the DW is to the right of the sink, which is a good location for efficiency--if dishes are stored across the aisle, helpers can load or unload the DW, or gather dishes to set the table, without entering the prep and cooking zones. Overall, nice plan. :)

Mama, I definitely use my prep surface for a lot more than chopping veggies ;) I guess you just have to know how you are going to use that kitchen.

lucky, I don't understand. A cutting board can be used as a solid surface for prep tasks other than chopping vegetables--making a sandwich, support for a baking dish or cooky sheet, or as a trivet for a hot pan. I don't know if I'd roll out pie crust dough on one, but that could be done while standing on the short side of the island.