Kitchen: closed or open? What room layout?

I agree. I have my 90 cm flush-mounted induction hob (it doesn't even take up 1 height unit, below is a drawer that you just can't fully stack to the top) and still plenty of space on the island, so I prepare and cook there. The extractor in my case is purely from above, overall I don't lose any storage space in the island (although the height unit I read about wouldn't be a big deal anyway). So practically, it works well. The rest of what I'm writing about is also from experience. On the other hand, I would be annoyed if I constantly had to turn my back to the room because there is nothing on the island except empty space. Power outlets on mine are also on the left and right sides; the surface itself should be "waterproof" and completely flat. I had bad experiences with raised sockets on my previous island; they were sometimes in the way.

Our kitchen island works wonderfully. The stove is asymmetrical, so I have 90cm for chopping. Well, maybe it could have been 20/30 cm more, but all good! The house would also have had to grow by those cm... When I cook and chop, I look at the dining table (or/and TV). We only have a recirculation hood from Franke, unfortunately, but first, it doesn’t bother, you can’t bump into it, and it provides a visual separation at the top. When we were building, I didn’t know about this Bora... I also don’t know if I would have chosen it, as the price probably would have deterred me. The cleaning of the kitchen and so on is done in the meantime. If things are cleared away or still briefly left before serving, they end up next to or in the sink in the background. I can’t imagine the process or a different arrangement any other way. I wish it to everyone who has installed something “better,” but I love my cooking and preparation island. It is the meeting point when coming home, the center of our house.

You chop more than you stir. Bonus point for the preparation island. Additionally, cooking on an island is simply the most expensive option, as downdrafts are costly and they take up storage space in the island. Alternatively, you get used to an island hood hanging in the room.

But a cooktop with downdraft now costs much more than a decent hood plus cooktop. Overall, you won’t get through the door for less than 2.5k.

A prep island has the sink instead of the stove, so cleaning items happens next to the prep area.

Even good cooking on islands struggles with cross drafts. With a good hood on the wall, recirculation also gets rid of cooking odors well.

This is not theoretical, but practically tested. When I fry, I appreciate every fat splash that can land on a back wall.

That is why I find prep islands with sinks more optimal.

Those who have money and space could work with two sinks – one for food, one for dishes. That would be quite professional.

Both variants certainly allow for good working conditions.

A prep island has the sink instead of the stove, so cleaning of items happens next to the prep area.

Those who have money and space could work with two sinks - one for food, one for dishes. That would be quite professional.

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In practice, however, one cleans only at a rate of seconds, at least a fraction of the further processing.

And a cook knows: food is cleaned first, dishes later.

Anyone who lets both collide is doing something wrong.

I do prefer the stove, and not the sink on the island (the splashes are no problem for me, whether you wipe the wall or a few centimeters behind the stove), but one of the two definitely belongs there. Interestingly, however, a sink completely undermines the argument of space on the island, because the supply lines and instructions + siphon also need some space, so both solutions are equal in that respect.