Floor plan design for a 140m² gable roof house

the green forum is the construction experts forum (just has a green design and many architects are there), a splinter group of the green forum is then the experts forum construction (they parted ways from the green forum after there were some problems with advertisements etc., everyone has to decide for themselves what they think about that ;) )

Thanks for the clarification!

How do you and everyone else (in the past) always come up with the idea that a cooking island, drawn in such a way that there is still workspace at the back, would cause grease splatter to land on the rear floor?

Experience from people in my circle who, shortly after putting such islands into operation, are looking for ways to retrofit a splash guard. But it definitely depends on the depth of the island and what one understands by "frying." There are quite a few differences, in my experience :) We ourselves are not fans of islands and are currently planning with an open kitchen, but in two rows with a half-height wall.

Experience from people in the circle of acquaintances who, shortly after the commissioning of such islands, are looking for ways to retrofit a splash guard. But it certainly depends on the depth of the island and what one understands by "frying". There are quite some differences, in my experience :)
We ourselves are not island fans and are currently planning an open kitchen, but two-row with a half-high wall.

You might think these people hadn't cooked or fried before, but only started with the island ;)
But everyone has a different perception.
Of course it splashes, but not twice as far to the back as to the side.
You can estimate yourselves how far it splashes to the side, do you know how far it splashes to the back (always to be measured from the edge of the pan)



Regards