It's too far from the refrigerator to the sink. In addition, the path between the two is interrupted by the island. Get a kitchen designer on the project ASAP.

I would put the sink and the refrigerator on the same wall.

You both make a good point. We did have the sink where the range is now in a previous version. Sounds like one change is going back to that.

I should have been more specific. I would leave the range where it is. Move the fridge to the sink wall, on the end by the living room. Ideally, I would do a double wall oven in the corner where the fridge is for some balance. Then, you could do drawers under a Rangetop.

The sink needs to be under a window, or at least near the window, so you're not working at the sink and staring at a blank wall. I agree about keeping the island clear. Switch the stove and sink locations.

You could add a prep sink to the island. Also, if you're planning to use a standard depth fridge, which is drawn on the plan, you might consider pulling the cabinets out to match the depth of the fridge box. That would also mean deeper counters on that run.

Or, sink under windows, as someone else suggested. You'd need to make sure the range could be vented on the interior wall:

Like the 2nd plan because of the main sink placement under window.

Thanks mama goose. Where would you put the wall ovens?

Sink should be under the window - Move the oven to the current sink wall. I find prep sinks a total waste.

This last one is my fav - great work mama goose!

These are good options. Thank you! I'm wondering what width columns I can fit next to the range. Right now I'm thinking of two 30" columns.

mama goose has given you a lot of great options. Since your dining area is to the right of the exterior wall, I would choose the layout with the clean up sink under the window and place the dish hutch on the far right and the oven stack on the far left. It will be easy to set and clear the table with the sink and dishes there. The range could be centered on the interior wall and flanked with separate refrigerator and freezer columns. We raised our family with a 48" SZ but we eat a lot of produce and I never had enough bin space and the freezer was also a bit tight for us. This time we have a separate 36" SZ all refrigerator which gave us more produce and condiment space and it can also accommodate big trays without any problem. A prep sink is the best thing that I did in my remodel and my husband insisted that it had to be big enough to be useful. The kitchen functions so much better with separate zones when there are multiple workers. Another thing that I would suggest is a second DW if you cook and entertain a lot. As far as ovens I would probably stack a steam oven over a convection oven and use the space under the cooking surface for your cookware.

Agree--if you are going with 60" of frdg/frz, definitely put them on the interior wall, with sink under the window. Just make sure the doors swing in the correct direction, and that the freezer door will open against the pantry.

Don't just switch the stove and sink locations. Move the stove over so you can create a peninsula

Instead of the second door to the front powder room off the flex room, put a door between foyer and flex room and only put a door from the hallway opposite the galley closets to the powder room. Use bi-fold closet doors in the galley across from the powder room.

Instead of massive square or rectangle island, seriously consider an "L" shaped island/bar that leaves you two entry/exit points -- from kitchen to dining and from kitchen to living: the longer section between kitchen and living room with an "L" to better define between kitchen and dining room. Countertop height with an overhang all along the length of the island.

https://www.google.com/search?q=large+%22L%22+shaped+built-in+kitchen+island&tbm=isch&ved=2ahUKEwjF4ZOt_pfoAhUtQEIHHTIkDygQ2-cCegQIABAA&oq=large+%22L%22+shaped+built-in+kitchen+island&gs_l=img.12...122797.136782..138680...0.0..3.554.4573.32j4j0j1j2j1......0....1..gws-wiz-img.....0..0i67j0j0i131j0i8i30.TJnkJC-xNmY&ei=Z8RrXoWSIa2AieoPssi8wAI#imgrc=cCDpTECU1UoNsM

@mama goose_gw zn6OH - Thanks again for your suggestions. I like the sink back by the window and the fridge and freezer columns on each side of the range. What would you put in the island besides the prep sink? Garbage disposal? 2nd dishwasher? Trash? I'm also debating between a wine chiller in the island or perhaps a wine column. I like @wilson853's suggestion of a 36" fridge column as I like to be able to put trays there, but does that look weird with a 30" freezer on the other side. Also, I'm unclear why the freezer door opens to the pantry door. Do column doors only open 90' so no chance of hitting? Also, if someone is in the pantry, aren't they trapped in a way they wouldn't be if it opened toward the range? Also, good catch on the extra door to the powder room.

@suezbell - I'm not seeing where a door would connect the foyer and flex room. Do you mean between the foyer and gallery? If you meant from the foyer to the powder room, we can't eliminate the closet there as it's getting pre-plumbed to add a bath if it becomes an in-law suite. The L-shaped island is intriguing. Would you position it so the long end side is facing the sink and short side toward the range, or vice versa?

What would you put in the island besides the prep sink? Garbage disposal? 2nd dishwasher? Trash?

I'd put the trash beside the prep sink, under the prep counter. In a smaller kitchen I'd try to put the trash on the corner so it could be shared by two zones, but I don't think that would work here. You can have the GD and a smaller trash receptacle under the clean-up sink. If you're using two DWs, I'd suggest each side of the clean-up sink, so that both are convenient for unloading to dish storage, and you don't have to run back and forth looking for your favorite whisk, saucepan, etc.

Also, I'm unclear why the freezer door opens to the pantry door. Do
column doors only open 90' so no chance of hitting? Also, if someone is
in the pantry, aren't they trapped in a way they wouldn't be if it
opened toward the range?

I made the door swing left-to-right to take advantage of the landing space to the left. I have no experience with columns, and don't know if any brands offer models with doors with alternate hinges, or if they are hinged so that they don't need more than 90 degrees to open fully. Hence my caution--you can check that out before becoming too invested in one brand/model, and check the specs of any model you're considering.

Other than when loading the freezer on grocery shopping days, how long will the door be open? The pantry door opens in--I assume if someone is in the pantry the door will be open, so unless you have teens who enjoy torturing each other (and everyone else in the family), I'm thinking no one will be trapped in the pantry for long.

Here's the plan again with the wide fridge. To help figure out what goes where, this thread, by GW member Buehl, has very good planning info.

Also, if you need more space for a wider fridge column on one side, you could move the pantry door back and tuck the freezer in there. Maybe in that case use a pocket door.

SZ offers a 90 degree hinge restrictor. If you are bothered by two different sizes of refrigerator and freezer, you could swap the freezer and oven stack but I think that they would look fine on the same wall. We chose the freezer with the drawers so that it would be easier to get ice without opening a large door. It is on a different wall than our refrigerator. I like a disposal at both sinks and a filter on the prep sink for cooking and drinking. I hardly used the water on the door on our old SZ because I like to let the water run a bit before filling a glass. Ditto on placement of trash and DWs as mama goose suggested.

It would help to know how you plan to use the kitchen. How often do you cook? Bake? What styles? How often are there 2, 3 or x people using the kitchen to prepare something? Do you entertain often? How many people? Do you like to cook while guests are there or have everything mostly done? Do you enjoy group cooking/classes? How would you rate your cooking/baking abilities? Where do you want them to be in 10 years?

1) I cook 4-5 times/week and bake 1/week. I mostly cook on a gas range now, but love to sous vide and would prefer to bake with wall ovens. It's typically one or two people in the kitchen at a time cooking/prepping. We entertain about 3 times per month. I'd love to have things prepped before, but realistically I"m always cooking when the company is there. I don't love group cooking but I've enjoyed the classes I've taken. I would say I'm an intermediate cook. I'll never be an expert cook, so in ten years I just want to be still cooking for family and friends and enjoying it.

A few thoughts.

We have a gas range (46" RNB w/ 24" griddle/flat top) and electric wall oven (Miele) and doing the same in our new kitchen.. Gas is generally better for roasting and breads. Electric is better for cakes. Also beneficial when one person is baking and another is making dinner. An electric oven can have moisture added to mostly mimic a gas oven but I still prefer gas for some things.

Multiple ovens can be critical for entertaining and being able to have stuff timed to come out at the same time.

A warming drawer is very beneficial both for keeping foods warm and pre-heating plates, soup terrines, etc. I find it really difficult to time everything very well so our warming drawer gets a lot of use both for family meals and entertaining. Pre heating plates is very helpful when you want to begin plating stuff 15 minutes before it will be served.

We are also doing a Miele CSO. I think we'll love it but we'll see.

A small prep sink in the island can make doing stuff less awkward and more social when guests are there. It's also nice to be able to pile dirty stuff in one sink and still have one for prep, filling stuff, etc.