Choosing a sink can be complex. You'll have to decide on materials, the sink's size, its configuration (meaning the number and arrangement of bowls), how it will be mounted, and, of course, where to put it.

Smaller kitchens generally include a single-bowl sink — purely for space savings. But if you've got the space, a double or triple sink can really be a boon, especially when two cooks use the kitchen at the same time.

Make sure you know what faucet and "extras" you want before ordering a sink to ensure that the sink has enough pre-drilled holes to accept them. Also, pay close attention to the size and depth of the sink — 18 inches or more is usually better, especially if you need to fit large stockpots.

When laying out your kitchen, be sure to include plenty of landing space adjacent to the sink. At a minimum, you should shoot for 18" on one side and 24" on the other. If you want to save on plumbing costs, locate the new sink within a few feet of the old one.

Sink Materials

• Stainless steel is the most popular kitchen sink due to its low price and easy care. On the downside, it can be noisy and there's only the one color. The quality of stainless steel is measured in "gauge." The higher the gauge, the thinner the steel. The most durable (and also most expensive) stainless steel sink uses 18-gauge steel with a brushed finish and high nickel content. It should also have an undercoating of noise-dampening insulation. 20-guage is a less expensive option, but if you can, avoid 22 gauge. Also, avoid mirror-finish stainless steel as it tends to show more water stains..
  
  
• Enameled steel is an inexpensive sink option. Because of its construction, enameled steel is highly prone to chipping, which is not easily repaired.
  
  
• Enameled cast-iron sinks are available in a wide range of colors and styles from traditional to contemporary. Cast-iron sinks are very heavy and help dampen noise. The finish can chip (though not as readily as enameled steel) and it's expensive to repair.
  
  
• Solid-surface sinks offer nearly invisible mounting to solid-surface counters. Scratches can be buffed out, but these sinks can be marred by hot pots.
  
  

Sink Configurations

• Single-bowl sink
  If you choose to have one single-bowl sink in your kitchen, be sure it's big enough. The minimum size should be 18-in. wide and 10-in deep, but try to get at least a 24-in. wide sink that is 18-in. deep. If you install two sinks in a kitchen, a smaller single-bowl sink works fine for food preparation.
  
  
• Double-bowl sink
  Probably the most popular configuration for larger kitchens, two bowls give you a sink for washing and a second for rinsing. Alternately, you've got a basin for clean-up, and one for other uses like food preparation. If that's how you'll use your sink, the best arrangement to maximize space is one large bowl and a second smaller bowl.
  
  
• Triple-bowl sink
  The stretch limo of kitchen sinks, triple-bowl sinks allow you to stretch out. You can soak dishes in one bowl, while draining vegetables in another and still have one bowl left to work with. These require larger than standard base cabinets.
  
  
• L-shape or butterfly corner sink
  These space savers feature either two or three bowls. Think carefully before you leap for this arrangement. It can be a great space saver — maximizing what can otherwise be wasted counter space. However, two cooks can't easily squeeze into the corner at once to share the faucet or basins.
  
  
• Bar/vegetable sink
  There is a variety of very small sinks on the market in just about every material. The best way to ensure utility in a small sink is to include a gooseneck faucet that can accommodate taller items, like a pitcher or vase.