Cooking island / work island in the kitchen - Which extractor hood?

I must admit that I initially dismissed the suggestion from the kitchen studio guy as totally over the top... but now that I hear all of you, I’m very glad. Apparently, we made the right decision Now I’m EVEN more impatient

I have to admit that I initially dismissed the suggestion from the kitchen studio guy as totally over the top...

Especially when working together more often, in a properly planned kitchen, work materials can be cleaned simultaneously while food preparations continue.

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

Well, NOW I understand that too But as you already said: when you work more often in pairs - or in groups - it's just great! The most practical thing for me, however, was that you simply leave the dishwater in basin 1 and can still wash the salad well...

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

Am I doing something wrong or right? [emoji848]

I've never experienced the situation where I had to wash salad first after something greasy was washed. Honestly, I need maybe 10 seconds or so to wash and clean vegetables and such... so hardly noticeable, worth mentioning, and certainly no reason to get two faucets or sinks. And I very often spend a lot of time in the kitchen for elaborate dishes, bake my own bread and make my own muesli, lots of little things and salads and such [emoji848]

If you want to invest another 10,000, then in a back kitchen, but with a kitchen, I’m already visually bothered by a sink that always looks used.

May I ask about the budget? 2 x water connections and 2 sinks, isn't that very expensive? I will have a very, very large sink, where you could wash something in the left part and rinse something in the right part..... which I actually almost never do at the same time.... For example, I wash vegetables once and then chop them, but I don't need any more water for that.....

I have never been in a situation where I had to wash salad first after something greasy was washed.

Neither have I. For more elaborate menus or meal prepping several dishes for the week, I can make a workflow plan that avoids that. Anyway, I can only use one sink at a time. I don’t have a second one, but I’d like to have one.

But cooking with two or three people? If I force everyone into my workflow plan, the good mood won't last; you can’t really drink that much while cooking (but you can try).

Besides, for two people, with a lot of work in the kitchen, better workflows naturally arise, provided there are two sinks. It’s like having two ovens, one with pyrolytic cleaning, one DGC. You don’t have to have it, but it definitely makes life easier for frequent users.

but in a kitchen I'm already visually bothered by a sink that always looks used.

Why does it always look "used"? What does a "used" sink look like?

Either I wash something in it, then dry it for 10 seconds afterward or clean + dry it for a minute. Or the items go into the dishwasher. The sink always looks like a sink.