I appreciate all the replies on this thread. I liked the Viking 'designer' line gas cooktop, but it's performance specs are not as good as DCS or Monogram. Oddly the specs on their "professional" cooktop weren't any better. I want power and simmer. The dual burners on the DCS and Monogram seem to offer that the best. Also their burners have cast brass instead of steel. Even the pricey Thermador doesn't use brass, and it 'clicks' the burner on and off to maintain a simmer. So now it's down to choosing DCS or Monogram based on their layout, reliability and customer service. This is where I really reply on the postings here. I'll take some of my big pots to the good store next week and verify I can use them with both. I'm going to have double ovens installed next to the cooktop. I want big drawers beneath it. I'm planning on the Electrolux (not ICON) ovens because they have the best mix of features I really want, and I like its styling better than Monogram. I also looked at Viking "Designer" ovens and a Bosch. I really like them for their looks and using knobs instead of an electronic interface. They have the features and power that I want, but I'm too concerned about reliability. I haven't heard ANY complaints from the owners of Electrolux ovens! So I chose better reliability over knobs. Thanks for sharing your experience. I'm still in "planning" phase with my remodel. Tear out begins in a week. It will be about 8 weeks (I hope) before I installed mew equipment and test it out.

Rusty, no problem. I thought the survey would be more inclusive re: the disability factor, and not just about cookware. This might be tl;dr! If so, disregard! I consider my height to be a disability (not enough of it), but as I said, I designed my kitchen around that. I have a couple of lowered counters that makes chopping, rolling and seeing into a pot or bowl easier for me because of that. One chopping block pulls out from the counter, so I can sit and chop from a chair if I need to be off my feet. My kitchen and dining room chairs all roll, so I can move them around more easily. We took the 2-inch base off my range so it would be lower, which allowed me to finally see into my pots. The controls under the cooktop are on the front of of the range. My wall oven opens from the side, so I can access the back of it, making it easier for me to take things out of a hot oven, or clean up a mess inside. That particular oven is mounted at counter height, which is easier to get into without bending over, yet low enough for me to see into and access easily. The oven on my range (below the cooktop) has a shallow door, which make it easier for me to get into, and no window to clean. The light switches and plug outlets are all about waist high so they're easy to use, or incorporated into the back splash next to the counter. The sink closest to my range is on the corner, and open on two sides so it can be accessed from the island, or the cooktop. Tapmaster allows me to use two hands at the sinks (handsfree) so I can get a grip. Because the stove is low, I'm short and my husband is tall, we put more cfm's in the hood than is normally recommended so it would draw better because of the distance between the cooktop and the vent. It all seems pretty basic, but when you start looking at all the different equipment available, the differences are huge. Regarding cookware, because of arthritis I do have some very thin, lightweight stainless lined copper pans (vintage pieces), which allow me to toss the items together (without the need to stir.) I was fortunate to find some thinner, lighter vintage cast iron pieces which I also like, as the pan heats more quickly and at lower temperatures. As I mentioned though, I don't think it really makes any difference for the general population who doesn't really cook. Of course helper handles make total sense, as do lids and pots with cool touch handles, but that seems like a no-brainer to me.

Ps. Most people who have cooked almost all of their lives don't want to learn something new. Understandable. But, induction has so many benefits, especially safety, that it is worth the unnerving. Be positive about this new miracle way of cooking. And an individual hob, a hot plate thingy, preferable at 1800 watts, is a wonderful idea. It is so precise. I think you can actually set the temp at say 325 degrees rather than at say medium high, and change in 5 or 10 degree increments. I don't have one and so think, via hearsay. Under $100.

so much info to parse. thank you all. Briana, i personally like the more open look with no uppers. i feel that the fridge and the baking station balance out and even the fridge / double stack with baking station on the end of the other cabinet would balance out ok. I can ALWAYS add uppers later just as easily as i can right now. plus it will save me a chunk of money. I agree about the seldom used double ovens, but when its needed its sure nice. I'd like to find a microwave sized oven (maybe 1.5cuft) that would fit a baking pan/dish. we'd probably use that 85% of the time. I'd MUCH rather have a 36" cooking surface for pots and pans than a double oven. i hate cramming four pans on a 30" cooking surface. I think 36" is an absolute must for me over anything. Cheryl, i haven't decided what goes in which drawer yet. i'll leave that for another day. that one site linked above pretty much lays it out though. we currently live in a house literally the size of the kitchen right now so at this point, i can't even fathom what will fill the drawers. I built a 2x4 framed island the other day for size reference... it will defintely be at least 42" deep (24" front cabs with 18" or 24" on the back side. Everything will be at least 1.5" higher than normal. My other house and cabin i've set the cabinets on 2x4 on it's side (i'm 6'6"). I will do this again, perhaps even 2". No one has ever complained and i feel its more ergonomic for normal sized people too. MW drawer looks awesome. I wont be spending a grand on one though. We literally haven't used a microwave in 10 years i bet. the only way one will get installed is if it's a convection oven with a microwave. Im going to try to find some real life examples of a single wall oven installed under a cabinet... the steam convection really caught my attention as well. might play around with doing an island with a raised end to get the oven up a little higher then a bar height sitting rim (however to explain it). just a random thought i might explore. As drawn, the island is 11' long. something like this in the island maybe... i can run the wiring now and hash it out later. bbtrix, the peak of the room is 15'3" give or take outside wall is 9'., I've debated that last design you posted. The double ovens are losing their appeal and are starting to feel forced. (though there is the thermador range top on craigslist for $1400 right now that i've had my eye on for two years) I'm aware ikea doesn't have the type of doors i want. I have a cabinet maker in the extended family and i know i could twist an arm to get one custom done for me. hes a state or two away so my whole kitchen isn't an option! Yes, i'd say if i had to pick a style it would be contemporary... rustic contemporary perhaps. but not over the top. I really, really like how [sochi did her kitchen.[(https://www.houzz.com/discussions/modern-walnut-kitchen-v-long-many-pics-dsvw-vd~2670263) Seeing that thread put a lot of my worries to rest. I love the floating shelf with puck lights (definitely stealing that for my counter top lighting, love the art above them (i have a lot of glass art and also dabble in photography). My family used to raise Bison back in the 80's and i have a large bison head that can go in the peak of the room if i cant figure anything else out. I'm going to look into the ledge sinks. I dont think i could do a single basin sink as a main sink but i see there's tons of other options. I agree, wherever dishes are they are seen and ugly. My girlfriend is horrible with them on top of it (granted we have a 4year old and no dishwasher too). i like the second sink idea just so they are, in fact, out of the way. Once i get to that point, i'm going to try to do a retractable/fold in type door on the baking station. I know that on huge cooking project type meals, i'm not going to want to stand in a confined cabinet type area to use the mixer and stuff for hours... i just want something where if i want to whip up a batch of cookies, or chop some walnuts or make a quick smoothie, i dont have to go on an indian jones style mission under my cabinets to find stuff. I have no problem pulling the items out if it's going to be a large meal type prep. Ive used forums like this for decades to learn various stuff, i'm pretty good at picking out the useful info, taking peoples opinions for just that and not paying much attention to people that dont offer any insight and just have negative things to add. I see us eating at the island 85% of the time (contrary to my girlfriend insisting on needing a dining area and that we'll eat at a table. typically one person cooks, dishes get left for that evening or following morning *cough* night *cough* (again we have no dishwasher so it turns into a chore). we currently cook 85%+ of our meals. this super important baking cabinet will be used 1-3 times a week and barely worth this hassle (barely but still worth it). id say i'm at a 85% happy rate with where the kitchen is at right now, and i could probably flip a coin to make the last remaining decision and hit 95% content. I'm leaning towards: running extra wire to the island for a future single wall oven or fancy steam convection oven. I'll leave a big enough loop to the right of pantry door in case second oven/convection location appeals to me there. 5' baking station on the fridge wall (that gives 5' baking, 40-45"cabinet, 36" stove, 40-45"cabinet, and a fridge...) single basin prep sink in island double basin on side wall wish dishwasher, plates/silverware in drawers to the right. I'm honestly just trying to get the layout mostly dialed in so i can start wiring next weekish. Other details will flush out later. Pot fillers? yay?