ᐅ Kitchen Island / Work Island – Which Ventilation System?

I have to admit that at first, I thought the suggestion from the kitchen showroom person was totally over the top... but now hearing all of you, I’m really glad.
It looks like we made the right decision after all. Now I’m even more impatient.

Wickie schrieb:
I have to admit that at first, I thought the kitchen showroom guy’s suggestion was totally over the top...

Especially when working with two people more often, a properly designed kitchen allows for cleaning tools at the same time as food preparation continues.

Additionally, it is much more pleasant to wash salad in a sink where a greasy baking tray has not just been cleaned.

Now I understand that too. But as you already said, when you work together with someone else - or in a group - it’s just great!

I found it most practical to simply leave the dishwater in basin 1 and still be able to wash the salad well...

chand1986 schrieb:
...
Additionally, it’s much more pleasant to wash salad in a sink that hasn’t just been used to clean a greasy baking tray.

Am I doing something wrong or right? [emoji848]

I have never experienced a situation where I had to wash salad only after washing something greasy. Honestly, I need about 10 seconds or so to wash and clean vegetables and the like—barely noticeable, worth mentioning, and definitely no reason to install two faucets or sinks.
And I often spend a lot of time in the kitchen preparing elaborate dishes, baking my own bread, making my own muesli, lots of small things and salads, and so on [emoji848]

If you want to invest another 10,000, then do it in a utility room; but in a kitchen, I already find it visually disruptive to have a sink that always looks used.

May I ask about the budget? Two water connections and two sinks—isn't that quite expensive?

I will have a very, very large sink, where I could wash something on the left side and rinse on the right side... although I hardly ever do both at the same time.

For example, I wash vegetables once and then cut them up, so I don’t need water for that anymore afterwards...

ypg schrieb:
I have never been in a situation where I first had to wash salad after cleaning something greasy.

Neither have I. For more complex menus or prepping several dishes for the week, I can create a workflow that avoids this. Anyway, I can only use one sink at a time. I don’t have a second one, though I would like one.

But cooking with two or three people? If I force everyone into my workflow, the good mood won’t last—there’s only so much drinking you can do while cooking (but you can try).

Besides, when two people are working in the kitchen with a lot to do, better workflows naturally emerge—provided there are two sinks. It’s like having two ovens, one with pyrolytic cleaning, one combi-steamer. Not a must-have, but it definitely makes life easier for heavy users.

ypg schrieb:
but visually, a kitchen really bothers me if there’s one sink that always looks like it’s in use.

Why does it always look “in use”? What does a “used” sink look like?

Either I’m washing something in it, then I dry it within 10 seconds or clean + dry it within a minute. Or the dishes go into the dishwasher. The sink always looks like a sink.