I have made up my mind, and despite the more popular option, have chosen to go for the double bowl........based on how I use them. currently , I have a double farmhouse kitchen, with no drainers. Our habit has been to stack dirty dishes to the bench on one side, wash in the first bowl, then drain in the second. (I only wash the big pots and pans...everything else in dishwasher-but we are a family who likes to cook and bake, so there are still usually lots to handwash) since my demolition started, I have lost the bench where we normally stack. so we now stack in one side, wash in the other, and then drain in a plastic tub on the other bench. we always dry the dishes straight away, and after 10 years of doing it the other way...I much prefer this new way. the dirty dishes are hidden from view, instead of being stacked on the bench. and, as we will be gaining an island bench, I will be getting more benchspace anyway. thanks for everyones input......it was really helpful . heading down to order it tomorrow.

Amazingly nice people here! And thanks for all the sharing! I am working on a tiny walk-in pantry for my new build; it is actually a pantry in a scullery, as most Chinese people do, I will use the scullery as a second kitchen (imaging the smoke and greasy fume from woking!) so I am desperately in need of a pantry to store (and protect) stuff. Our designer actually scorns the idea of a walk-in pantry in a scullery; anyway I've got only 1.0m * 2.2m space to work on. I need a worktop to marinade food (with hundreds of spices near by) and knead doughs for bread, plenty of shelves of different depth, and some floor space for tall things like steam mop etc. The picture is what I now fancy about: when the sliding door opens, I will have wide clearance at the back to work on the benchtop (deeper part 600mm, shallower part 350mm), shallower benchtop is used for small appliances, and shelves of different depths on the left and bottom wall. My husband laughs and says he'd never seen such an irregular pantry. Does it work at all? Any suggestion? Please!

I am not sure about the idea that your kitchen needs to look like it is in a display home at all times with nothing to indicate that you use it regularly. I love cooking and still manage to put used dishes straight into the dishwasher and keep the benches relatively clear. Any open plan kitchen layout will have the same issue ie you will still see dishes on the sink no matter where you place it in the kitchen. Stay focussed on the function, walking from one side of the kitchen between the sink and cooktop is not efficient nor safe. Next time you are preparing a meal imagine you are doing it in your new kitchen layout as this will test whether it functions properly for you. Definitely keep your larder/pantry you won't regret it. More than 3-4 stools at the island can be over rated, most people prefer to sit around a table as a family rather than line up at the bench looking at the sink and stove. It sounds like you have always been on the right track, just try not to over think it.

with a lot of helpers crowding around to help i suggest that the new kitchen needs to be zoned for tasks and be open plan without a separate pantry...this rough idea has a central island about 2m x 3m surrounding the column and walkways approx 1.5 m between counters, subject to available space with the column the island has mostly underbench drawers for pantry food storage, crockery and cutlery and the counter is for food preparation, serving, sorting and distributing clean and dirty cookware and bags of groceries etc and has a small extra sink but no more than a couple of stools to keep the workers moving!!..Subject to suitable access the central space under the big island (would be about 60cms wide, 90cm tall and almost 3m long!) would be ideal to store folding tables and chairs and "christmas" supplie in wheeled storage crates or pull out kitchen island trolley..There's a full size fridge and freezer as well as an underbench drawer fridge next to the tea, coffee & toast area,with cup glasses and breakfast supplies in the overhead cabinets..twin dishwashers with double sinks, hot cold water dispensers, pull out garbage bins and a modern insinkerator or compost disposal in the sink area..the cooktop and food prep area is on both sides of the corner with big appliances underneath, and serving plates and casserole dishes etc overhead..The base cabinets should be deeper than normal for more generous counters and giant cooking equipment and appliances stored underneath and to have shallow splashback shelves for herbs,oils, sauces etc and there's a stacked wall oven and microwave and a stacked wall oven with warming drawer and vertical shelves above the ovens to stand up trays, racks, cake and pizza trays and drawers below the ovens for saucepans and baking dishes...decorative finishes and fine details need to be determined by the resident cook for personal taste and everyday comfort